If wanting a healthy and light dessert to satisfy a sweet tooth an Angel food cake is an excellent way to achieve this goal. Can pair it with some whipped topping and add some fresh fruit. The only down fall is that is uses a lot of egg whites and can be wasteful not using the egg yolks, but you can make a custard or mayo with it; this site usually helps me out
Serves : 10
10 egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla extract
½ teaspoon almond extract
250 g (9 oz) caster sugar
125 g (4½ oz) plain white flour, sifted
Prep:1hr55min › Cook:45min › Ready in:2hr40min
Heat the oven to 180°C (350°F, gas mark 4). Whisk the egg whites in a large bowl until foamy. Sprinkle the cream of tartar and the vanilla and almond extracts over them and continue whisking until the mixture is stiff but not dry.
Add the sugar, 1 tablespoon at a time, whisking continuously: the mixture should be shiny and form soft peaks.
Fold the flour in with a metal spoon, blending it thoroughly without breaking down the egg whites.
Spoon the mixture into an ungreased 23 cm (9 in) ring-shaped cake tin; if you do not have one, use a round cake tin and put an empty can upside-down in the centre to make the hole. Bake on the lowest shelf of the oven for 45 minutes, or until the top is golden brown and feels dry.
To cool the cake, leave it in the tin and turn it upside-down, supporting the centre column of the cake tin, or the empty can, on a jar so that the cake is not resting on anything and can ‘stretch’ downwards. Leave it to cool for at least 1 hour 30 minutes.
To take the cake out of the tin, run a knife around its outside and turn it upside-down onto a plate.