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Recipe
Chocolate Angel Food Cake Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 88g | |
| Calories 333 | |
| Calories from Fat 28 | 8% |
| Total Fat 3.16g | 4% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1561mg | 65% |
| Potassium 572mg | 16% |
| Total Carbs 66.94g | 18% |
| Dietary Fiber 2.9g | 10% |
| Sugars 52.58g | 35% |
| Protein 5.27g | 8% |
Ingredients Convert Measures
- 2/3 c. Flour -- not self-rising
- 1/3 c. Unsweetened Cocoa
- 1 1/2 c. Sugar -- divided
- 12 lrg Egg Whites -- at room temperature
- 1 1/2 tsp Vanilla Extract
- 1 1/2 tsp Cream of Tartar
- 1/2 tsp Salt
Directions
- Heat oven to 375 degrees F. Sift flour, cocoa and 3 4 c. granulated sugar together 3 times and set aside. Beat egg whites at low speed in a large mixer bowl till foamy, about 5 min. Add in vanilla, cream of tartar and salt. Gradually increase speed to medium while beating in remaining 3 4 c. granulated sugar, 1 Tbsp. at a time for 5 min. When sugar is mixed in, continue beating to stiff peaks (2 min more). Sift one third of dry ingredients over whites, then gently mix in. Repeat process 2 more times.
- Pour batter into ungreased 10 inch tube pan. Cut through batter to remove air pockets. Bake 40 to 45 min, till top springs back when gently pressed. Invert and hang pan on neck of bottle to cold. To un-mold, run a thin knife around side of pan and tube, and invert pan. Turn cake upright onto serving plate. Garnish with powdered sugar, if you like.
