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:

  1. Heat oven to 375 F.
  2. Sift flour, cocoa and 3/4 cup Splenda ® together 3 times; set aside.
  3. Beat egg whites at low speed in a large mixer bowl until foamy, about 5 minutes.
  4. 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.
  5. When Splenda ® is incorporated, continue beating to stiff peaks, 2 minutes more.
  6. Sift one third of dry ingredients over whites; gently fold in with rubber spatula. Repeat process 2 more times.
  7. Pour batter into ungreased 10-inch tube pan.
  8. Cut through batter to remove air pockets.
  9. Bake 40 to 45 minutes, until top springs back when gently pressed. Invert and hang pan on neck of bottle to cool.
  10. 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.

Cake

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