Chocolate Angel Food Cake Recipe
Yield: 14 servings
Ingredients:
- 2/3 cup sifted cake flour, not self-rising
- 1/3 cup unsweetened cocoa
- 1 1/2 cups Splenda ®, divided
- 12 large egg whites, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoons salt
Preparation:
- Heat oven to 375 F.
- Sift flour, cocoa and 3/4 cup Splenda ® together 3 times; set aside.
- Beat egg whites at low speed in a large mixer bowl until foamy, about 5 minutes.
- Add vanilla, cream of tartar and salt. Gradually increase speed to medium while beating in remaining 3/4 cup Splenda ®, 1 tablespoon at a time for 5 minutes total.
- When Splenda ® is incorporated, continue beating to stiff peaks, 2 minutes more.
- Sift one third of dry ingredients over whites; gently fold in with rubber spatula. Repeat process 2 more times.
- Pour batter into ungreased 10-inch tube pan.
- Cut through batter to remove air pockets.
- Bake 40 to 45 minutes, until top springs back when gently pressed. Invert and hang pan on neck of bottle to cool.
- To unmold, run a thin knife around side of pan and tube; invert pan. Turn cake upright onto serving plate. Garnish with confectioner's sugar, if desired.
Recipe reviewed by Dietitian Kimberly A. Tessmer, RD LD
Nutritional Information: (about 146 calories, 4 grams protein, 0 grams fat, 27 grams carbohydrate per serving)
In the event that you find that this recipe is not appropriate for diabetics, please contact us and we will review your suggestions.
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