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Dietitian Reviewed: Jane Schwartz, RDN, CLT
Photo Credit: Baldwin Publishing Staff Photographer
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.
Total Time
60 minutes
Servings
12
Calories
193
Ingredients
Recipe yields 12 servings
Directions
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Step 1
Preheat oven to 350°. Lightly coat a 10-inch Bundt pan with nonstick cooking spray.
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Step 2
In a medium bowl, whisk together flours, 3/4 cup of the sugar, cocoa, cinnamon and salt.
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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.
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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.
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Step 5
Serve with a dollop of yogurt and some strawberries.