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Chocolate Angel Food Cake
Chocolate Angel Food Cake
2 Reviews
From: EatingWell Magazine, March/April 1991
Serve this chocolate angel food cake with low-fat frozen yogurt and fresh fruit.
- By: Lucia Watson EatingWell Recipe Contributor
Ingredients 16 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
- ¼ cup unsweetened cocoa powder, (not Dutch-process)
- ¼ cup hot, strong coffee
- 1¼ cups sugar, divided
- ¾ cup sifted cake flour
- ¼ teaspoon salt
- 12 large egg whites, at room temperature (see Tip)
- 1 teaspoon cream of tartar
Preparation
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Active
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Ready In
- Preheat oven to 350°F.
- Dissolve cocoa in coffee in a medium bowl; let cool to room temperature. Combine ½ cup sugar, flour and salt in a small bowl.
- 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 ¾ cup sugar and beat just until stiff peaks form. Do not overbeat.
- 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.
- 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.
- 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.
- Per serving: 101 calories; 0 g fat(0 g sat); 1 g fiber; 22 g carbohydrates; 3 g protein; 20 mcg folate; 0 mg cholesterol; 16 g sugars; 0 IU vitamin A; 0 mg vitamin C; 5 mg calcium; 1 mg iron; 78 mg sodium; 101 mg potassium
- Carbohydrate Servings: 1½
- Exchanges: 1 other carbohydrate, ½ lean meat
Reviews 2
February 05, 2015
By: EatingWell User
The best angel food cake I have ever tasted
I was blown away by the rich chocolate and light texture! My family and friends raved about it. Served with berries and fat free whipped topping, it is only 150 calories for a generous portion. It felt like I was cheating! I am anxious to serve this again. The key to success is to follow the well written instructions and make sure you use fresh, room temperature egg whites. I am fortunate enough to go out and gather them from the hen house, but anyone can make this. Just don't rush and don't overbeat the whites.
Pros: Rich chocolate flavor, very low calorie
Cons: Can be tricky for beginners
December 28, 2009
By: alyssa.bernanke
I was very disappointed by this recipe. Maybe the problem was me and not knowing how to make a good angel food cake, but I followed the directions precisely and my cake had collapsed within 5 minutes of removing it from the oven. I was very disappointed because it was a nice light flavor, but the texture was horrible; unpleasantly spongy on the bottom, and goopy on top where it settled when it collapsed. I threw it away, no one wanted it. I would not recommend making this recipe unless you really know how to make an angel food cake. Even then, I'm interested to hear if veteran angel food cake bakers had any luck with this recipe.
