Devil's Angel Cake Recipe
Ingredients
| Cake flour | 3/4 Cup (16 tbs), sifted | |
| Cocoa powder | 1/4 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Egg whites | 10 | |
| Cream of tartar | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Vanilla | 1/2 Teaspoon | |
| Granulated or liquid no-calorie sweetener | ||
| Low-Calorie Fudge Frosting | ||
Directions
1. Sift flour, cocoa and 1/2 cup of sugar onto waxed paper; reserve.
2. Beat egg whites, cream of tartar and salt with electric mixer at high speed in large bowl until very foamy and peaks are beginning to form. Beat in the remaining 1/2 cup sugar, 1 tablespoon at a time, until meringue forms stiff peaks. Beat in the vanilla and your favorite no-calorie sweetener, using equivalent of 5 teaspoons of sugar.
3. Gently fold the flour mixture into the egg whites, a few table- spoons at a time. Turn into a 9-inch angel-cake pan, then carefully cut through batter with a spatula to remove air pockets.
4. Bake in moderate oven (350°) for 40 minutes, or until the center springs back when lightly pressed with fingertip. Cool upside down on quart-size soft-drink bottle about 1 hour, or until cake is completely cool. Loosen cake around edge and tube of pan with a long, sharp-blade knife; invert onto wooden board.
5. Serve as is, or split into three layers; reassemble with Low-Calorie Fudge Frosting between layers and on top of cake. Leave sides unfrosted. Garnish with a twist of orange, if you wish.
2. Beat egg whites, cream of tartar and salt with electric mixer at high speed in large bowl until very foamy and peaks are beginning to form. Beat in the remaining 1/2 cup sugar, 1 tablespoon at a time, until meringue forms stiff peaks. Beat in the vanilla and your favorite no-calorie sweetener, using equivalent of 5 teaspoons of sugar.
3. Gently fold the flour mixture into the egg whites, a few table- spoons at a time. Turn into a 9-inch angel-cake pan, then carefully cut through batter with a spatula to remove air pockets.
4. Bake in moderate oven (350°) for 40 minutes, or until the center springs back when lightly pressed with fingertip. Cool upside down on quart-size soft-drink bottle about 1 hour, or until cake is completely cool. Loosen cake around edge and tube of pan with a long, sharp-blade knife; invert onto wooden board.
5. Serve as is, or split into three layers; reassemble with Low-Calorie Fudge Frosting between layers and on top of cake. Leave sides unfrosted. Garnish with a twist of orange, if you wish.
Chef
