Marbled Devil's Food Angel Cake

Cooking Light
12 servings (serving size: 1 slice)


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1 cup sifted cake flour
1 1/2 cups sugar, divided
12 large egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
2 teaspoons vanilla extract
1 1/2 teaspoons fresh lemon juice
2 tablespoons unsweetened cocoa
2 ounces bittersweet chocolate, chopped
1/4 cup hot water


Preheat oven to 325°.

To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup sugar, stirring with a whisk.

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla and juice.

Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat procedure with remaining flour, 1/4 cup at a time. Gently spoon half of cake batter into a large bowl. Sift cocoa over half of batter; gently fold in.

Spoon half of plain batter into an ungreased 10-inch tube pan, spreading evenly. Top with half of chocolate batter; repeat layers. Swirl batters together with a knife. Bake at 325° for 50 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert onto plate.

To prepare glaze, place chocolate and hot water in a small glass bowl. Microwave at high 1 minute or until almost melted; stir until smooth. Drizzle glaze over cake. Chill cake 10 minutes.

Created date

October 2003

Nutritional Information

Calories 174
Caloriesfromfat 9 %
Fat 1.8 g
Satfat 1.1 g
Monofat 0.2 g
Polyfat 0.0 g
Protein 4.7 g
Carbohydrate 35.1 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 105 mg
Calcium 5 mg