Chocolate Angel Food Cake

This appealing cake brings mild chocolate flavor and a touch of elegance to any meal. And there's only 1g of fat per serving!

12 egg whites
1 cup cake flour
1/3 cup baking cocoa
3/4 teaspoon cream of tartar
1-1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
1-2/3 cup sugar

1-3/4 cup confectioners' sugar
1/3 cup baking cocoa
1/3 cup reduced fat sour cream
1 tablespoon fat free milk
3/4 teaspoon vanilla extract

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and cocoa together twice; set aside.

Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.

Gently spoon into an ungreased 10 inch tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350 degrees for 30 to 40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate.

For Icing:
In a small bowl, beat the confectioners' sugar, cocoa, sour cream, milk and vanilla until smooth. Drizzle over cake. Refrigerate leftovers.

Recipe makes one angel food cake; about ten servings. A long serrated knife is the best utensil for cutting angel food cake. Slice the cake using a light sawing motion.

Nutritional Information per slice:
Calories: 195
Protein: 4g
Total Fat: 1g
Sodium: 64mg
Cholesterol: 2g
Carbohydrates: 43mg
Fiber: 1g

See also: Low Calorie Chocolate Angel Food Cake

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