Dutch-Chocolate Angel Cake

Dutch-Chocolate Angel Cake Recipe
Randy Mayor; Lydia DeGaris-Pursell
The secret to a perfect angel food cake lies in beating the egg whites and then stabilizing them with cream of tartar. Dutch-process cocoa has nothing to do with the Netherlands but refers to a process in which the cocoa is "dutched," or alkalized, resulting in a more mellow and full-bodied cocoa. Though the regular variety can be used, Dutch-process cocoa gives the sauce a subtle richness. Use an ungreased tube pan so the egg whites in the batter will cling to the sides and "climb" as the cake bakes.

Yield:

12 servings (serving size: 1 cake slice and about 1 1/2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 227
Caloriesfromfat 8 %
Fat 2 g
Satfat 1.2 g
Monofat 0.4 g
Polyfat 0.1 g
Protein 5.9 g
Carbohydrate 48.7 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 113 mg
Calcium 27 mg

Ingredients

1 cup sifted cake flour
1 1/2 cups sugar, divided
1/4 cup Dutch-process cocoa
1/4 teaspoon ground cinnamon
12 large egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
2 teaspoons vanilla extract
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon almond extract

Preparation

Preheat oven to 325°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3/4 cup sugar, cocoa, and cinnamon in a small bowl, stirring with a whisk. Beat egg whites in a large bowl 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. Sift flour mixture over egg white mixture, 1/4 cup at a time, folding in each portion. Fold in vanilla, juice, and almond extract. Spoon the batter into an ungreased nonstick 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.

Bake at 325° for 50 minutes or until cake springs back when lightly touched. Invert pan, and cool completely. Loosen the cake from sides of pan using a narrow metal spatula. Invert the cake onto plate. Cut into 12 slices using a serrated knife. Serve with Dark Cocoa Sauce.

(Totals include Dark Cocoa Sauce)

October 2001
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