Citrus Angel Cake with Peach and Plum Salsa

Citrus Angel Cake with Peach and Plum Salsa

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From: Diabetic Living Magazine

This low-sugar angel food cake recipe gets sensational flavor but no additional carbs from shredded citrus peel. Fresh fruit on top adds nutrients.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • Peach & Plum Salsa
  • ⅓ cup orange juice
  • 3 tablespoons tablespoons white or regular balsamic vinegar
  • 3 medium plums, pitted and coarsely chopped
  • 2 medium peaches, pitted and coarsely chopped
  • 2 to 3 teaspoons snipped fresh mint, cilantro, or basil
  • Citrus Angel Cake
  • 1¼ cups egg whites (8 to 10 large)
  • 1 cup sifted cake flour or sifted all-purpose flour
  • ½ cup powdered sugar
  • 1¼ teaspoons cream of tartar
  • ½ teaspoon vanilla
  • ⅔ cup granulated sugar or sugar substitute blend equivalent to ⅔ cup sugar (see Tip)
  • 1 tablespoon finely shredded orange peel, lemon peel, and/or lime peel
  • Fresh mint leaves and/or orange peel, lemon peel, or lime peel strips


  • Prep

  • Ready In

  1. Prepare the Peach & Plum Salsa: In a small saucepan, combine orange juice and balsamic vinegar. Bring to boiling; boil gently, uncovered, for 5 to 7 minutes or until reduced to ¼ cup. Remove from heat; cool completely. In a medium bowl, combine plums and peaches. Add orange juice mixture; toss gently to coat. Cover with plastic wrap or foil and chill for 1 to 24 hours. Stir in snipped mint just before serving.
  2. Prepare Citrus Angel Cake: In a very large bowl, let egg whites stand at room temperature for 30 minutes. Meanwhile, sift flour and powdered sugar together three times; set aside.
  3. Adjust baking rack to the lowest position in oven. Preheat oven to 350°F. Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
  4. Sift about one-fourth of the flour mixture over beaten egg whites. Sprinkle with finely shredded peel; fold in gently. Repeat, folding in remaining flour mixture by fourths. Spoon into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.
  5. Bake on the lowest oven rack for 35 to 40 minutes or until top springs back when lightly touched. Immediately invert cake in pan; let stand until completely cool. Loosen side of cake from pan; remove cake.
  6. To serve, slice cake. Spoon fruit salsa over individual servings. If desired, garnish with fresh mint leaves and/or citrus peel strips.
  • Tip: Choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to ⅔ cup sugar. Nutrition Facts Per Serving with Substitute: same as below, except 112 cal., 23 g carb. Exchanges: 1 other carbo. Carb choices: 1.5.

Nutrition information

  • Serving size: 1 slice cake and ¼ cup salsa
  • Per serving: 127 calories; 0 g fat(0 g sat); 1 g fiber; 28 g carbohydrates; 4 g protein; 30 mcg folate; 0 mg cholesterol; 20 g sugars; 126 IU vitamin A; 7 mg vitamin C; 7 mg calcium; 1 mg iron; 43 mg sodium; 175 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ other carbohydrate, ½ fruit

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