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Chocolate Angel Food Cakes Recipe
|Cake flour||9 Tablespoon, sifted|
|Unsweetened cocoa||2 Tablespoon|
|Egg whites||6 Large|
|Cream of tartar||3⁄4 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|Cooking spray||1 Tablespoon|
|Powdered sugar||1 1⁄2 Teaspoon|
Calories 266 Calories from Fat 40
% Daily Value*
Total Fat 5 g7.8%
Saturated Fat 0.44 g2.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 105.3 mg4.4%
Total Carbohydrates 47 g15.5%
Dietary Fiber 6.4 g25.5%
Sugars 14.7 g
Protein 11 g21.5%
Vitamin A Vitamin C
Calcium 2.6% Iron 0.4%
*Based on a 2000 Calorie diet
Sift together first 3 ingredients.
Repeat proce dure 3 times; set aside.
Beat egg whites, cream of tartar, and salt at high speed of a mixer until foamy.
Gradually add 1/4 cup sugar, beating until soft peaks form.
Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in flour after each addition.
Fold in extracts.
Spoon batter evenly into 4 (4 inch) tube pans heavily coated with cooking spray, spreading evenly.
Bake at 350Â° for 25 minutes or until cakes spring back when lightly touched.
Invert pans; let cakes cool upside down in pans 40 minutes.
Loosen cakes from sides of pans using a narrow metal knife.
Invert cakes onto individual plates.
Sift powdered sugar over cooled cakes.
Garnish with raspberries, if desired.