Chocolate Angel Food Cakes Recipe
Ingredients
| Cake flour | 9 Tablespoon, sifted | |
| Unsweetened cocoa | 2 Tablespoon | |
| Egg whites | 6 Large | |
| Cream of tartar | 3⁄4 Teaspoon | |
| Salt | 1 Dash | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| 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 |
Nutrition Facts
Serving size
Calories 459 Calories from Fat 40
% Daily Value*
Total Fat 5 g7.7%
Saturated Fat 0.44 g2.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 589.9 mg24.6%
Total Carbohydrates 62 g20.7%
Dietary Fiber 6.4 g25.5%
Sugars 29.3 g
Protein 41 g82.6%
Vitamin A Vitamin C
Calcium 5% Iron 0.58%
*Based on a 2000 Calorie diet
Directions
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 350° 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.
Chef
