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Cocoa Angel Food Cake Recipe

"This delicious chocolaty cake is so simple, I've made it hundreds of times," writes Lorraine Olson of Madison, Minnesota. "I never frost it. Instead I serve it with whipped topping, ice cream or sometimes even plain. The recipe won first prize at our county fair."

This recipe is:

Diabetic Friendly

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Cocoa Angel Food Cake Recipe

Prep: 20 min. + standing Bake: 35 min. + cooling

Yield: 12 Servings

20 35 55

Ingredients

12 egg whites
3/4 cup cake flour
1-1/2 cups sugar, divided
1/4 cup baking cocoa
1 teaspoon cream of tartar
1/4 teaspoon salt

Directions

Let egg whites stand at room temperature for 30 minutes. Sift the flour, 1/2 cup sugar and cocoa together twice; set aside.
Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate. Yield: 12 servings.

Nutritional Analysis: One piece equals 150 calories, trace fat (0 saturated fat), 0 cholesterol, 104 mg sodium, 33 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch.

Originally published as Cocoa Angel Food Cake in Taste of Home June/July 2002, p45

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Cocoa Angel Food Cake

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Reviewed on Nov. 01, 2011 by gouldleslie

A nice texture...a cross tetween a regular cake and a angel food cake mix....really nice chocolate flavour too...it is one of our favs (and to think that it is a low cal cake!!!!)