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This plate is lying to you. This is in no way an angel food cake.  But I suppose it is a bit more angelic than most, due to it’s lack of processed sugar.  Well, in the actual cake part at least.  My intention was to make an agave sweetened cake with agave buttercream, but alas, no.  I do not keep on hand ingredients like soy milk powder, or even milk powder, and so the agave buttercream frosting was not meant to be.  I had to use it’s evil twin – buttercream sweetened with confectioner’s sugar.  Ok, so not so much evil.  More like run-of-the mill and a little less impressive.  Whatever.

The cake is a bit spongier than most, but it has a nice flavor and you certainly don’t miss the sugar.  Compared to the cake, the buttercream feels a bit too sweet.  It probably would have been nice with a good lemon glaze instead and some fresh berries on top.  Oh well.  There’s always next time. :)

Agave Sweetened White Cake

  • 3 egg whites
  • 1/2 cup light agave syrup
  • 3 tbsp butter
  • 1 cup flour
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1/4 cup water
  • 2 tsp vanilla extract
  1. Preheat the oven to 325. Grease and flour a 6 inch round cake pan.
  2. Beat the eggs and agave in a mixing bowl on med speed.  Meanwhile, melt the butter being careful not to brown it, and add it to the eggs slowly.
  3. Let the mixer continue to beat the egg mixture while, in a medium bowl, you measure out and combine the dry ingredients (flour, salt, baking powder). Turn down the mixer to the lowest speed and slowly add the dry ingredients. Turn the mixer back up to medium speed once the dry ingredients are moistened and continue to beat, while measuring and adding the water and vanilla extract. Beat until well combined; it will look like thinned out mayonnaise, kind of.
  4. Pour the batter into your pan; pan should be about half full. Bake for 35-40 minutes or until a cake tester inserted in the middle of the cake comes out clean. Remove from the oven and let cool on a rack for 10 minutes. Turn cake out of pan, and let cool completely.

Source: Evil Cake Lady

Vanilla Buttercream Frosting

  • 3 cups confectioners’ sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons whipping cream
  1. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
  2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Source: Food Network

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