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Devil's Angel Cake

Chef.at.Home's picture
Ingredients
  Sifted cake flour 3⁄4 Cup (12 tbs)
  Cocoa powder 1⁄4 Cup (4 tbs)
  Sugar 1 Cup (16 tbs)
  Egg whites 10
  Cream of tartar 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Vanilla 1⁄2 Teaspoon
  No calorie sweetener 1 Teaspoon (Granulated / Liquid)
  Low calorie fudge frosting 1⁄4 Cup (4 tbs)
Directions

1. Sift flour, cocoa and 1/2 cup of sugar onto waxed paper; reserve.
2. Beat egg whites, cream of tartar and salt with electric mixer at high speed in large bowl until very foamy and peaks are beginning to form. Beat in the remaining 1/2 cup sugar, 1 tablespoon at a time, until meringue forms stiff peaks. Beat in the vanilla and your favorite no-calorie sweetener, using equivalent of 5 teaspoons of sugar.
3. Gently fold the flour mixture into the egg whites, a few table- spoons at a time. Turn into a 9-inch angel-cake pan, then carefully cut through batter with a spatula to remove air pockets.
4. Bake in moderate oven (350°) for 40 minutes, or until the center springs back when lightly pressed with fingertip. Cool upside down on quart-size soft-drink bottle about 1 hour, or until cake is completely cool. Loosen cake around edge and tube of pan with a long, sharp-blade knife; invert onto wooden board.
5. Serve as is, or split into three layers; reassemble with Low-Calorie Fudge Frosting between layers and on top of cake. Leave sides unfrosted. Garnish with a twist of orange, if you wish.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Cocoa

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