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Chocolate Angel Food Cakes

Yield 4 cakes.

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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

  4. 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.

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