Light Chocolate Angel Food Cake
Angel food cake is the guilt-free dessert for most of us, it's light and delicious on its own, or serve it with your favorite fruit compote.
Yield
16 servingsPrep
20 minCook
45 minReady
2½ hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
egg whites
|
*
|
| 1 | teaspoon |
cream of tartar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ¼ | cups |
sugar
|
|
| 1 | cup |
all-purpose flour
|
|
| ⅓ | cup |
cocoa powder
unsweetened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
egg whites
|
*
|
| 5 | ml |
cream of tartar
|
|
| 5 | ml |
vanilla extract
|
|
| 296 | ml |
sugar
|
|
| 237 | ml |
all-purpose flour
|
|
| 79 | ml |
cocoa powder
unsweetened |
|
Directions
Beat the egg whites until soft peaks form.
Beat in the cream of tartar and vanilla.
Beat in ¾ cup sugar.
Sift together the remained sugar, flour and cocoa.
Fold into the egg white mixture.
Pour into an ungreased tube pan. Bake at 350℉ (180℃) for 45 minutes.
Remove from the oven, place it upside down through the neck of a wine bottle.
Let cool completely before removing the cake from the pan, about 1 to 1½ hours.
Serve.
