Chocolate Angel Food Layer Cake
Yield
1 cakePrep
20 minCook
25 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| ½ | cup |
cake flour
|
|
| ½ | cup |
cocoa powder
unsweetened |
|
| ¼ | teaspoon |
salt
|
|
| 8 | each |
egg whites
|
*
|
| 1 | teaspoon |
cream of tartar
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 118 | ml |
cake flour
|
|
| 118 | ml |
cocoa powder
unsweetened |
|
| 1.3 | ml |
salt
|
|
| 8 | each |
egg whites
|
*
|
| 5 | ml |
cream of tartar
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 350℉ (180℃). Position oven rack in bottom third of oven.
Line bottoms of two 9 inch heart-shape cake pans with waxed paper.
Sift ½ cup sugar, flour, cocoa powder and salt onto clean sheet of waxed paper.
Beat whites in bowl at medium speed until foamy. Add cream of tartar, vanilla.
Beat in remaining sugar, 1 tablespoon at a time, until soft peaks form.
Sift half of flour mixture over egg whites. Fold in with rubber spatula just until incorporated.
Repeat with remaining flour mixture.
Divide batter between prepared pans.
Smooth tops.
Bake in preheated 350℉ (180℃). oven for 20 minutes or until cake springs back when gently pressed with fingertip and sides of cake just begin to pull away from pan.
Invert pans onto wire racks.
