Dutch-Chocolate Angel Cake


Dutch-Chocolate Angel Cake


Quantity Ingredients
1 cup sifted cake flour
1 1/2 cups sugar, divided
1/4 cup Dutch-process cocoa
1/4 tsp ground cinnamon
12 large egg whites
1 tsp cream of tartar
1 tsp salt
2 tsp vanilla extract
1 1/2 tsp fresh lemon juice
1/2 tsp almond extract
Dark Cocoa Sauce


Preheat oven to 325°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3/4 cup sugar, cocoa, and cinnamon in a small bowl, stirring with a whisk. Beat egg whites in a large bowl with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time, folding in each portion. Fold in vanilla, juice, and almond extract. Spoon the batter into an ungreased nonstick 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.

Bake at 325° for 50 minutes or until cake springs back when lightly touched. Invert pan, and cool completely. Loosen the cake from sides of pan using a narrow metal spatula. Invert the cake onto plate. Cut into 12 slices using a serrated knife. Serve with Dark Cocoa Sauce.

(Totals include Dark Cocoa Sauce)

Yield:  12 servings (serving size: 1 cake slice and about 1 1/2 tablespoons sauce)

CALORIES 227 (8% from fat); FAT 2g (sat 1.2g,mono 0.4g,poly 0.1g); IRON 1.5mg; CHOLESTEROL 0.0mg; CALCIUM 27mg; CARBOHYDRATE 48.7g; SODIUM 113mg; PROTEIN 5.9g; FIBER 2g

Source: www.cookinglight.com