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

Ingredients

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

Preparation

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
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