Tuesday, July 21, 2009

Chocolate Angel Food Cake


I was looking for a yummy dessert that wasn't too high in calorie. I had never made an angel food cake before, but was curious to try. I found this recipe on allrecipes.com that was easy and also included chocolate!!! Find it here. It was yummy and easy- with the classic spongy angel food cake texture and it is only 180 calories and 0 grams fat per serving. We topped it with fresh strawberries and cream....soooo good- it was gone before I thought to take a picture with toppings, but you get the idea. I didn't have a bundt pan, but I improvised by using a springform pan with a metal funnel in the middle. Not quite as pretty, but it worked!
  • 2 cups egg whites (will vary based on size of eggs, but it was 15 eggs for me!)
  • 1/4 teaspoon salt
  • 1 1/4 teaspoons cream of tartar
  • 1 1/4 cups white sugar
  • 1 1/4 cups confectioners' sugar
  • 1 1/4 cups cake flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/4 teaspoons vanilla extract

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
  3. In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
  4. Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.