Chocolate Angel Food Cakes

Recipe from

Oxmoor House

Nutritional Information

Calories 222
Caloriesfromfat 3 %
Fat 0.7 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 7.1 g
Carbohydrate 46.5 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 116 mg
Calcium 0.0 mg


1/2 cup plus 1 tablespoon sifted cake flour
1/4 cup plus 2 tablespoons sugar, divided
2 tablespoons unsweetened cocoa
6 egg whites
3/4 teaspoon cream of tartar
Dash of salt
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Vegetable cooking spray
1 1/2 teaspoons powdered sugar


Sift first 3 ingredients together 3 times into a medium bowl; set aside.

Beat egg whites, cream of tartar, and salt in a large bowl at high speed of an electric mixer until foamy. Gradually add 1/4 cup sugar, beating until soft peaks form. Sift flour mixture over egg white mixture, 2 tablespoons at a time; fold in gently after each addition. Fold in flavorings.

Spoon batter evenly into 4 (4-inch) tube pans coated with cooking spray, spreading evenly. Break large air pockets by cutting through batter with a knife.

Bake at 350° for 30 minutes or until cake springs back when lightly touched. Remove cakes from oven; invert pans, and cool completely. Carefully loosen cakes from sides of pans, using a narrow metal knife; remove from pans. Sift powdered sugar over cooled cakes.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note