Chocolate Angel Cake
Yield
1 cakePrep
20 minCook
60 minReady
80 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
cocoa powder
unsweetened |
|
| ¼ | cup |
water
hot |
|
| 1 ½ | cups |
sugar
divided |
|
| ¾ | cup |
cake flour
|
|
| ¼ | teaspoon |
salt
|
|
| 12 | each |
egg whites
|
*
|
| 1 | teaspoon |
cream of tartar
|
|
| 1 | x |
raspberries
and nectarine slices for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
cocoa powder
unsweetened |
|
| 59 | ml |
water
hot |
|
| 355 | ml |
sugar
divided |
|
| 177 | ml |
cake flour
|
|
| 1.3 | ml |
salt
|
|
| 12 | each |
egg whites
|
*
|
| 5 | ml |
cream of tartar
|
|
| 1 | x |
raspberries
and nectarine slices for garnish |
*
|
Directions
1 Preheat oven to 350? F.
In a medium bowl, combine cocoa and hot water.
Mix well; cool.
In a small bowl, combine ¾ cup of sugar, flour, and salt.
Mix well; set aside.
2 In a large mixing bowl, using an electric mixer set on high speed, beat egg whites until foamy.
Add cream of tartar; continue beating until soft peaks form.
Gradually add remaining sugar; beat until stiff peaks form.
- Sift half of flour mixture over egg white mixture; fold gently until Repeat with the remaining flour mixture. Stir 1 cup of egg white mixture into cocoa mixture. Gently but thoroughly fold cocoa mixture into remaining egg white mixture until combined.
- Spoon the batter into an ungreased 10-inch tube pan. Run a small knife through batter to remove air pockets. Bake until springy to the touch and a toothpick inserted near center comes out clean, about 50 minutes.
- Invert pan and place center tube over the neck of a bottle. Cool completely. Using a knife, loosen cake edges. Invert the cake onto a serving plate; garnish with raspberries and nectarine slices.
