This vanilla bean angel food cake is as guilt-free as it gets. There’s almost no fat, cholesterol or sodium.
I learnt that the egg whites are not only what gives the cake its white colour, but compared with egg yolks they have little-to-no fat. The recipe uses quite a lot of eggs (12 to be precise), so you might want to use the leftover yolks to make a vanilla slice, custard tart or lemon curd.
I quite enjoyed watching the surface of the cake spring back, alerting me to the fact it was cooked. You could serve this with a low-fat or fat-free whipped topping, or keep it simple with a side of berries.