Chocolate-Flecked Angel Food Cake
Serve a slice of cake with a scoop of frozen yogurt and fresh strawberries or raspberries.
1 cup cake flour
1-1/3 cups granulated sugar
12 large egg whites, at room temperature
1 teaspoon cream of tartar
1/4 teaspoon salt
1-1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
6 tablespoons mini chocolate chips (3 ounces)
2 teaspoons confectioners’ sugar
1 Preheat the oven to 350°F. Have a long-necked bottle ready to hang the cake on as it cools. On a sheet of waxed paper, sift together the flour and 1/3 cup of the granulated sugar. Set aside.
2 In a large bowl, with an electric mixer, beat the egg whites, cream of tartar, and salt until soft peaks form. Gradually beat in the remaining 1 cup granulated sugar, 1 tablespoon at a time, until very stiff peaks form. Beat in the vanilla and almond extracts until well combined.
3 Sift the flour-sugar mixture over the egg white mixture and sprinkle the chocolate chips lightly over the top, then fold into the egg whites.
4 Pour the batter into an ungreased 10-inch angel food cake pan or tube pan and bake 1 hour, or until the cake is golden brown and pulls away from sides of pan. Cool the cake upside down in the pan set over the neck of a bottle.
5 Loosen the sides of the cake with a metal spatula and invert onto a cake plate. Using a fine-mesh sieve, dust the cake with the confectioners’ sugar. Makes 10 servings
Makes Makes 10 servings servings.
Per serving: 218 calories, 2.7g total fat (1.5g saturated), 0mg cholesterol, 0.7g dietary fiber, 44g carbohydrate, 6g protein, 126mg sodium.