Sugar Free Angel Food Cake

Place a sieve over a bowl and transfer the flour mixture to the sieve along with the cornstarch.

Stift the flour mixture three times to incorporate air, set aside.

Next, add the egg whites and cream of tartar to the bowl of a stand mixer and whip.

As the egg whites are whipping pour in the vanilla extract. Continue to whip until medium peaks form.

Gently fold the flour mixture into the whipped egg whites in 3 batches making sure not to deflate the egg whites as you mix.

Preheat the oven to 325 degrees F / 160 C.

Fill an un-greased angel food cake tin with the batter and smooth off the top of the cake.

Bake the cake in the oven for 40-45 minutes or until the cake is springy to touch and an inserted skewer comes out clean.

Remove the cake from the oven and turn the tin upside down on a cooling rack to prevent the cake from deflating while cooling. Cool the cake for at least an hour upside down.

Once cooled carefully run a knife around the outside edge of the cake as close as possible to the tin, repeat with the center of the cake. Remove the cake from the tin and run the knife carefully between the base and the cake.

Place the cake onto a serving dish or cake stand and top with optional toppings such as powdered sweetener or whipped cream and berries.

Store covered in the fridge for up to 3 days.