Cocoa Angel Food Cake Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Interest Group

Ingredients

 Sifted cake flour1 Cup (16 tbs)
 Sugar1 Cup (16 tbs)
 Cocoa1⁄2 Cup (8 tbs), sifted
 Egg whites1 1⁄2 Cup (24 tbs)
 Cold water2 Tablespoon
 Cream of tartar1 Teaspoon
 Salt1⁄4 Teaspoon
 Vanilla extract1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1700 Calories from Fat 152

% Daily Value*

Total Fat 18 g27.9%

Saturated Fat 9.8 g49.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1113.9 mg46.4%

Total Carbohydrates 373 g124.4%

Dietary Fiber 42 g167.9%

Sugars 205.5 g

Protein 73 g146%

Vitamin A Vitamin C

Calcium 20% Iron 146%

*Based on a 2000 Calorie diet

Directions

Sift the flour, 1 cup sugar, and cocoa togv.
:her four times to distribute cocoa evenly; set aside.
Beat egg whites with water, cream of tartar, salt, and extract until stiff, not dry, peaks are formed.
Lightly fold in the remaining sugar, 2 tablespoons at a time.
Gently folding until blended after each addition, sift about 4 tablespoons of dry ingredients at a time over meringue.
Carefully slide batter into an ungreased 10-inch tubed pan.
Cut through batter to remove any large air bubbles.
Bake at 350°F about 45 minutes, or until cake tests done.
Immediately invert pan and cool cake completely.
Remove from pan as directed for sponge-type cakes.
Sift confectioners' sugar over cake top.
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