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Chocolate Angel Food Cake

Heart Healthy Chocolate Angel Food Cake Recipe

               
Chocolate Angel Food Cake
Light-as-air, luscious chocolate angel food cake is just a few simple steps away. A kiss of cocoa powder, cinnamon, and sliced strawberries make this low-fat dessert a standout.
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Ingredients
Recipe yields 12 servings
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 cups sugar
1/4 cup unsweetened cocoa powder
1/2 tsp ground cinnamon
1/8 tsp salt
12 egg whites, at room temperature
2 tsp cream of tartar
1 cup low fat vanilla yogurt
1 qt strawberries, hulled and sliced
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Directions
Step 1

Preheat oven to 350°. Lightly coat a 10-inch Bundt pan with nonstick cooking spray.

Step 2

In a medium bowl, whisk together flours, 3/4 cup of the sugar, cocoa, cinnamon and salt.

Step 3

In a large bowl, with a mixer on medium speed, beat the egg whites until frothy. Add the cream of tartar and beat on high until blended. Gradually add the remaining 3/4 cup sugar while beating until stiff peaks form. Gradually fold in one-third of the flour mixture. Fold in remaining flour mixture until blended.

Step 4

Pour batter into Bundt pan. Tap pan on counter to remove any air bubbles. Bake for 30 to 35 minutes, or until a toothpick inserted toward the center comes out clean. Cool, inverted, for 1 hour. Run a knife along the sides of the pan and invert onto a serving plate.

Step 5

Serve with a dollop of yogurt and some strawberries.

Time: 60 minutes
Servings: 12
Calories: 193
Make this for:
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 slice
Per serving:
calories:193
total fat:1g
sat fat:0g
cholesterol:0mg
sodium:94mg
total carb:42g
fibers:2g
proteins:6g

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Heart Healthy Chocolate Angel Food Cake Recipe
Ingredients
Recipe yields 12 servings
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 cups sugar
1/4 cup unsweetened cocoa powder
1/2 tsp ground cinnamon
1/8 tsp salt
12 egg whites, at room temperature
2 tsp cream of tartar
1 cup low fat vanilla yogurt
1 qt strawberries, hulled and sliced
Directions
Step 1

Preheat oven to 350°. Lightly coat a 10-inch Bundt pan with nonstick cooking spray.

Step 2

In a medium bowl, whisk together flours, 3/4 cup of the sugar, cocoa, cinnamon and salt.

Step 3

In a large bowl, with a mixer on medium speed, beat the egg whites until frothy. Add the cream of tartar and beat on high until blended. Gradually add the remaining 3/4 cup sugar while beating until stiff peaks form. Gradually fold in one-third of the flour mixture. Fold in remaining flour mixture until blended.

Step 4

Pour batter into Bundt pan. Tap pan on counter to remove any air bubbles. Bake for 30 to 35 minutes, or until a toothpick inserted toward the center comes out clean. Cool, inverted, for 1 hour. Run a knife along the sides of the pan and invert onto a serving plate.

Step 5

Serve with a dollop of yogurt and some strawberries.

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