This cake gets its fluffy, cloud-like texture from whipped egg whites and a gentle folding method. Traditional recipes use salt, but here it’s removed completely, and the result is just as tender and delicious. With no butter, oil, or yolks, this dessert is kidney-friendly, fat-free, and naturally low sodium.

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Table of Contents

Ingredients Needed

1 cup cake flour: sifted for light texture.
1 ½ cups white sugar: divided.
12 large egg whites: room temperature, for maximum volume.
1 ½ teaspoons vanilla extract: classic flavor.
1 ½ teaspoons cream of tartar: helps stabilize whipped egg whites.

How To Make Low Sodium Angel Food Cake

Preheat the Oven:
Set your oven to 375°F. Make sure your 10-inch tube pan is completely clean and dry.

Sift the Dry Ingredients:
Sift together the cake flour and ¾ cup of the sugar. Set aside.

Whip the Egg Whites:
In a large mixing bowl, beat the egg whites with vanilla and cream of tartar until medium-stiff peaks form.

Add Remaining Sugar:
Gradually beat in the remaining ¾ cup sugar until stiff peaks form and the mixture is glossy.

Fold in Dry Ingredients:
Using a spatula, gently fold in the sifted flour and sugar mixture in thirds. Be careful not to deflate the whipped egg whites.

Bake the Cake:
Pour the batter into the ungreased tube pan. Bake for 40 to 45 minutes, until the cake springs back when lightly touched.

Cool Upside Down:
Invert the pan over a bottle or jar to cool completely and prevent collapsing. Once fully cooled, run a knife along the edges and center, and carefully remove the cake.

Recipe Tips

Use a completely clean bowl and beaters to whip egg whites.
Do not grease the pan—this helps the batter cling and rise.
Fold gently to keep air in the batter.
Invert immediately after baking to maintain height.
Serve plain or with fresh fruit for a low sodium dessert.

How to Store

Room Temperature: Store in a covered container for up to 2 days.
Fridge: Keeps for 4–5 days.
Freezer: Freeze slices wrapped in plastic for up to 2 months.

Nutrition Facts (per serving, approx.)

Calories: 136
Sodium: 10–15 mg
Protein: 4 g
Fat: 0 g
Carbs: 30 g
Sugar: 22 g
Fibre: 0 g
Potassium: 112 mg

FAQs

Is angel food cake naturally low in sodium?
It usually includes added salt, but this version removes it, making it sodium-friendly and heart-healthy.

Can I skip cream of tartar?
It’s essential for stabilizing egg whites. If unavailable, lemon juice can work, but results may vary.

Why cool the cake upside down?
Inverting the pan prevents the cake from collapsing as it cools.

Can I use a bundt pan instead of a tube pan?
A tube pan is ideal, as it allows even rising and easy release.

Can I add fruit or flavor variations?
Yes! Add zest, almond extract, or serve with fresh berries for extra flavor without adding sodium.

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