This Angel Food Cake Recipe is moist, (LOW FAT) and includes the scrumptious flavour of cappuccino and raspberry mousse (optional).
Note - if you do not have extra fine sugar, you can use granulated sugar that you have processed in a blender or food processor for about 2 minutes to make it finer.
1 1/2 cups extra fine sugar, or granulated sugar, divided
3 1/2 tbsp. unsweetened cocoa powder
3 tbsp. boiling water
1 tsp. vanilla extract
1 cup pre-sifted cake and pastry flour
1/4 tsp. salt
1 1/2 tsp. ground cinnamon
12 large egg whites (room temperature)
1 1/4 tsp. cream of tartar
In a bowl, combine the cocoa powder, boiling water, vanilla extract, and 1/2 cup of the sugar and whisk until well combined and smooth.
In another bowl, mix together the flour, salt, and the cinnamon and set aside.
In a larger bowl, beat the egg whites until foamy.
Add the cream of tartar and continue to beat until soft peaks form.
Slowly add the remaining 1 cup of sugar, and continue to beat until stiff peaks form.
Transfer 1 cup of this mixture into the chocolate mixture.
Fold the flour mixture into the egg white mixture, a little at a time, and then also fold in the chocolate mixture.
Pour into a 10" greased and floured tube pan.
Bake at 350° F for approximately 40 minutes, or until a toothpick inserted in the center comes out clean.
To prevent the cake from "deflating", it is advisable to allow the cake to cool upside down ...
To do this, gently turn it upside down, and place a wine bottle, or another cone-shaped object up through the tube, allowing the cake to be suspended so that air can circulate beneath it.
Let angel cake cool for about 1 1/2 hours, then run a spatula around the cake edges, and remove from tube pan.
Makes 16 servings.
Fat per serving - .20 grams