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Chocolate Angel Food Cake

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  2 Hours 30 Minutes
  16 servings
Serve this chocolate angel food cake with low-fat frozen yogurt and fresh fruit.
RECIPE INGREDIENTS
1/4 cup  unsweetened cocoa powder (not Dutch-process)
1/4 cup  hot, strong coffee
1 1/4 cups  sugar, divided
3/4 cup  sifted cake flour
1/4 teaspoon   salt
12   large egg whites, at room temperature (see Tip)
1 teaspoon   cream of tartar

Tip: To bring an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
DIRECTIONS
Preheat oven to 350°F.


Dissolve cocoa in coffee in a medium bowl; let cool to room temperature. Combine 1/2 cup sugar, flour and salt in a small bowl.


Beat egg whites with an electric mixer in a large bowl until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually add the remaining 3/4 cup sugar and beat just until stiff peaks form. Do not overbeat.


Sift the flour mixture over the beaten egg whites in 3 parts, folding in gently after each sifting. Stir approximately 1 cup of the egg-white mixture into the coffee mixture. Fold it back into the egg-white mixture until thoroughly combined. Pour the batter into an ungreased 10-inch tube pan. Smooth the top and run a small knife or spatula through the batter to remove any air pockets.


Bake until a cake tester comes out clean and the top springs back when touched lightly, 50 to 60 minutes. Invert the pan over the neck of a bottle and let cool completely. With a knife, loosen the edges and invert the cake onto a serving platter.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Light Delights: Angel Food Cakes
Nutrition Facts per Serving
Yield:   16 servings
Calories: 100
Sodium: 79mg
Fiber: 1g
Carbohydrates, Total: 22g
Protein: 4g
% Cal. from Fat: 0%
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