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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 111.6
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 67.7 mg
  • Total Carbs: 37.1 g
  • Dietary Fiber: 16.7 g
  • Protein: 5.9 g

View full nutritional breakdown of Red Velvet Angel Food Cake calories by ingredient
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Red Velvet Angel Food Cake

Submitted by: JO_JO_BA
Red Velvet Angel Food Cake

Introduction

Adapted from a Weight Watchers recipe - delicious, rich and light at the same time, and gorgeous for Christmas or Valentine's Day! Like Sugar is a new, all-natural calorie-free sweetener I found, it's awesome and unlike Splenda has no aftertaste - you do have to measure by weight when replacing sugar though. Adapted from a Weight Watchers recipe - delicious, rich and light at the same time, and gorgeous for Christmas or Valentine's Day! Like Sugar is a new, all-natural calorie-free sweetener I found, it's awesome and unlike Splenda has no aftertaste - you do have to measure by weight when replacing sugar though.
Number of Servings: 12

Ingredients

    1/3 cup cocoa
    1/4 cup hot water
    1 tbsp vanilla extract
    2 tbsp red food colouring
    1 cup (190g) Just Like Sugar
    1/2 cup cake flour
    1/2 cup whole wheat pastry flour
    1/2 tsp salt
    3/4 cup superfine (fruit) sugar
    2 cups (approx 16) egg whites
    2 tsp vinegar

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Directions

Preheat oven to 350F.
In a medium bowl, combine cocoa, water, vanilla and food colouring until well blended. Set aside.
In another medium bowl, whisk together Just Like Sugar, flours and salt. Set aside.
In a large bowl, beat egg whites until foamy.
Add vinegar and continue beating, streaming in sugar.
Increase to high speed and beat until stiff peaks form.
Scoop out about 1 cup of the beaten whites and quickly (but gently!) fold them into the cocoa mixture.
Quickly (and gently) fold the flour mixture into the remaining egg whites, ensuring no streaks of flour remain.
Fold in the cocoa mixture.
Gently scrape the batter into an UNGREASED 10" tube pan, smoothing the top.
Bake 40-45 minutes, until tests done.
Invert onto a bottle (or the pan's feet if it has them) and cool completely.

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.






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Member Ratings For This Recipe

  • I made this from the WW recipe as-is, and it was great! I plan to try it again using Splenda to reduce the calories. - 4/4/10

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