Chocolate Angel Food Cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 163.7
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 67.5 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 0.3 g
- Protein: 4.0 g
View full nutritional breakdown of Chocolate Angel Food Cake calories by ingredient
Introduction
The best I've ever tried The best I've ever triedNumber of Servings: 16
Ingredients
-
3/4 cup Softasilk Cake Flour
1/4 cup Hershey's unsweetened cocoa powder
1-1/2 cups sugar
9 egg whites
1/4 teaspoon salt
1 teaspoon cream of tartar
3/4 teaspoon vanilla extract
3/4 teaspoon almond extract
Directions
This is adapted from Mark Bittman's "How to Cook Everything." I would recommend using a stand mixer with a whisk attachment for this. Hand mixers are not strong enough.
1 - Preheat the oven to 325F
2 - Sift together the flour, cocoa powder and 1/2 cup of the sugar
3 - Beat the egg whites until foamy. Add the salt and cream of tartar and continue to beat until they hold soft peaks; the tops of the whites should droop a little bit when you remove the beaters. Beat in the remaining sugar and extracts and contine to beat until the peaks become a little stiffer.
4 - Gradully and gently fold in the flour mixture, using a rubber spatula or your hand. Turn the batter into an ungreased 9- or 10- inch angel food cake pan and bake 45 minutes to 1 hour, until the cake is firm, resilient and nicely browned.
5 - Invert the cake onto a rack and let cool for about an hour. Cut carefully around the sides of the cake and remove. Cool completely before slicing with a serrated knife or pulling apart with two forks.
Number of Servings: 16
Recipe submitted by SparkPeople user MDAWNOTT.
1 - Preheat the oven to 325F
2 - Sift together the flour, cocoa powder and 1/2 cup of the sugar
3 - Beat the egg whites until foamy. Add the salt and cream of tartar and continue to beat until they hold soft peaks; the tops of the whites should droop a little bit when you remove the beaters. Beat in the remaining sugar and extracts and contine to beat until the peaks become a little stiffer.
4 - Gradully and gently fold in the flour mixture, using a rubber spatula or your hand. Turn the batter into an ungreased 9- or 10- inch angel food cake pan and bake 45 minutes to 1 hour, until the cake is firm, resilient and nicely browned.
5 - Invert the cake onto a rack and let cool for about an hour. Cut carefully around the sides of the cake and remove. Cool completely before slicing with a serrated knife or pulling apart with two forks.
Number of Servings: 16
Recipe submitted by SparkPeople user MDAWNOTT.