Dutch-Chocolate Angel Cake

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

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Nutritional Information

Amount per serving
  • Calories: 227
  • Calories from fat: 8%
  • Fat: 2g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.1g
  • Protein: 5.9g
  • Carbohydrate: 48.7g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 113mg
  • Calcium: 27mg

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
  • Dark Cocoa Sauce

Preparation

  1. Preheat oven to 325°.
  2. 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.
  3. 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.
  4. (Totals include Dark Cocoa Sauce)
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