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.
Recipe yields 12 servings
Preheat oven to 350°. Lightly coat a 10-inch Bundt pan with nonstick cooking spray.
In a medium bowl, whisk together flours, 3/4 cup of the sugar, cocoa, cinnamon and salt.
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.
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.
Serve with a dollop of yogurt and some strawberries.