Chocolate Angel Food Cakes

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 222
  • Calories from fat: 3%
  • Fat: 0.7g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 7.1g
  • Carbohydrate: 46.5g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 116mg
  • Calcium: 0.0mg

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

  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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