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Chocolate-Flecked Angel Food Cake
Serve a slice of cake with a scoop of frozen yogurt and fresh strawberries or raspberries.
  • 1 cup cake flour
  • 1-1/3 cups granulated sugar
  • 6 ounces mini chocolate chips (about 3/4 cup)
  • 12 large egg whites, at room temperature
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 2 teaspoons confectioners' sugar

1. Preheat oven to 350°F. Have a long-necked bottle ready to hang the cake on as it cools. On a sheet of waxed paper, sift together flour and 1/3 cup of sugar; set aside.

2. In large bowl, with an electric mixer, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually beat in remaining 1 cup sugar, 1 tablespoon at a time, until very stiff peaks form. Beat in vanilla and almond extracts until well combined.

3. Sift flour-sugar mixture over egg white mixture and sprinkle chocolate chips lightly over the top, then fold into egg whites.

4. Pour batter into ungreased 10-inch angel food cake pan or tube pan and bake 1 hour, or until cake is golden brown and pulls away from sides of pan. Cool cake upside down in pan set over neck of a bottle.

5. Loosen sides of cake with metal spatula and invert onto a cake plate. Using a fine-mesh sieve, dust cake with confectioners' sugar.


Nutritional Information
Per serving: 324 calories, 6.5g total fat, 3.8g saturated fat, 2.1g monounsaturated fat, 0.3g polyunsaturated fat, 1.6g dietary fiber, 8g protein, 61g carbohydrate, 0mg cholesterol, 158mg sodium.
Good source of: riboflavin, selenium.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
8

Prep Time
90