Cocoa Angel Food Cake“This delicious chocolaty cake is so simple, I’ve made it hundreds of times,” writes Lorraine…
Cocoa Angel Food Cake
12 egg whites 3/4 cup cake flour 1-1/2 cups sugar, divided 1/4 cup baking cocoa 1 teaspoon cream of tartar 1/4 teaspoon salt
Let egg whites stand at room temperature for 30 minutes.
Sift the flour, 1/2 cup sugar and cocoa together twice; set aside.
Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form.
Gradually add remaining 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-in.
Cut through the batter with a knife to remove air pockets.
Bake on the lowest oven rack at 350° for 50-60 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.
Nutrition Facts 1 piece:
- 150 calories, 0 fat (0 saturated fat), 0 cholesterol, 104mg sodium, 33g carbohydrate (0 sugars, 1g fiber), 5g protein.
Diabetic exchanges; 2 starch.