This recipe is adapted from one served at the Palm-Aire Resort and Spa in Pompano Beach, Florida. Angel food cakes do not call for greased pans since the beaten whites will rise better on an ungreased surface.
12 egg whites, at room temperature
1/2 teaspoon cream of tartar
1 cup plus 1/3 cup sugar
1 cup cake flour
1/4 cup unsweetened cocoa
1/2 teaspoon almond extract
1 teaspoon pure vanilla extract
Nonfat or low-fat chocolate frozen yogurt or low-fat chocolate ice cream, fresh strawberries or raspberries, or raspberry sauce (see Cook Notes below), and sprigs of mint.
1. Preheat the oven to 375 degrees F.
2. In a very large bowl or in the bowl of a standing electric mixer, beat the egg whites until foamy. Add the cream of tartar and continue to beat until they form peaks, about 6 to 8 minutes. Very gradually add 1 cup of the sugar, beating until stiff peaks form.
3. In a medium bowl, sift the flour, cocoa, and remaining 1/3 cup of the sugar. Gently fold the cocoa mixture into the egg whites along with the almond and vanilla extracts. (Do not try to work out all the cocoa lumps or the egg whites will deflate.) Pour into a 10-inch nonstick angel food tube pan with removable bottom and bake about 35 to 40 minutes, or until an inserted knife comes out clean.
4. Remove the cake from the oven and allow it to cool; remove the cake from the pan by using a knife to loosen the cake, inverting a plate over the pan, and turning both over quickly, but carefully.
5. Serve the cake topped with nonfat or low-fat chocolate frozen yogurt or low-fat chocolate ice cream, fresh strawberries or raspberries, or raspberry sauce, and sprigs of mint.
The cake can be prepared a day in advance and kept fresh covered in plastic wrap. The cake can also be frozen in slices for future treats.
Entertaining Light & Easy
By Laurie Burrows Grad
Simon & Schuster, 1998
Recipe reprinted by permission.
This page created January 2000
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