Chocolate Angel Food Cake

http://www.eatingwell.com/recipes/chocolate_angel_food_cake.html

From EatingWell:  March/April 1991

Serve this chocolate angel food cake with low-fat frozen yogurt and fresh fruit.

16 servings | Active Time: 30 minutes | Total Time: 2 1/2 hours

Ingredients

• 1/4 cup unsweetened cocoa powder, (not Dutch-process)
• 1/4 cup hot, strong coffee
• 1 1/4 cups sugar, divided
• 3/4 cup sifted cake flour
• 1/4 teaspoon salt
• 12 large egg whites, at room temperature (see Tip)
• 1 teaspoon cream of tartar

Preparation

1. Preheat oven to 350°F.
2. Dissolve cocoa in coffee in a medium bowl; let cool to room temperature. Combine 1/2 cup sugar, flour and salt in a small bowl.
3. Beat egg whites with an electric mixer in a large bowl until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually add the remaining 3/4 cup sugar and beat just until stiff peaks form. Do not overbeat.
4. Sift the flour mixture over the beaten egg whites in 3 parts, folding in gently after each sifting. Stir approximately 1 cup of the egg-white mixture into the coffee mixture. Fold it back into the egg-white mixture until thoroughly combined. Pour the batter into an ungreased 10-inch tube pan. Smooth the top and run a small knife or spatula through the batter to remove any air pockets.
5. Bake until a cake tester comes out clean and the top springs back when touched lightly, 50 to 60 minutes. Invert the pan over the neck of a bottle and let cool completely. With a knife, loosen the edges and invert the cake onto a serving platter.

Nutrition

Per serving : 100 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 22 g Carbohydrates; 4 g Protein; 1 g Fiber; 79 mg Sodium; 101 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 1/2 very lean meat

Tips & Notes

• Tip: To bring an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.