Chocolate Angel Food Cake With Chocolate Glaze |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 1 |
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This is a Heart Healthy recipe from a TOH Healthy Cooking Magazine. The contributer's name is Rebecca Baird. I haven't made this yet. I am putting it here for safekeeping. Ingredients:
12 egg whites, at room temp |
1 cup cake flour |
1/3 cup baking cocoa |
3/4 teaspoon cream of tartar |
1 1/2 teaspoons vanilla extract |
1/4 teaspoon almond extract |
1/8 teaspoon salt |
1 2/3 cups sugar |
chocolate glaze |
1 3/4 cups powdered sugar |
1/3 cup baking cocoa |
1/3 cup low-fat sour cream |
1 tablespoon low-fat milk |
3/4 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350.
2. Move oven racks to the lowest position.
3. In a med. bowl, sift together flour and cocoa, twice.
4. Set aside.
5. Put the egg whites in a large glass or metal bowl.
6. Add cream of tartar, both vanilla and almond extracts and salt to the egg whites.
7. Beat on medium speed until soft peaks form.
8. Gradually add the sugar, about 2 Tbsp at a time, beating on high until stiff glossy peaks form and the sugar is dissolved.
9. Gradually fold in flour mixture 1/2 cup at a time.
10. Fold carefully so you don't deflate the egg whites.
11. Gently spoon into an ungreased 10 inch tube pan.
12. Carefully cut through batter with a knife to remove any air pockets.
13. Bake on the lowest rack postition at 350 for 30-40 minutes or until lightly browned and entire top appears dry.
14. Immediately invert pan-I use upside down coffee mugs.
15. Cool comlpetely.
16. After it is cooled, about 1 hour, run a thin sharp knife around the side and center of the pan to loosen it.
17. Remove cake to a serving plate.
18. CHOCOLATE GLAZE:.
19. In a small bowl, beat the powdered sugar, cocoa, sour cream, milk and vanilla until smooth.
20. Drizzle over cake.
21. Refrigerate leftovers, if any.
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