• 3 Ratings

Low in fat and calories, angel food cake has always been a favorite diet dessert. A mild chocolate flavor accented with cinnamon sets this one apart.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a very large mixing bowl allow the egg whites to stand at room temperature for 30 minutes.

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  • Meanwhile, sift the powdered sugar, flour, cocoa powder, and cinnamon together 3 times. Set aside.

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  • Add the cream of tartar and vanilla to the egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl).

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  • Gradually add granulated sugar, about 2 tablespoons at a time, beating on high speed until stiff peaks form (tips stand straight).

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  • Sift about one-fourth of the dry mixture over the beaten egg whites; fold in gently. Repeat, folding in the remaining dry mixture by fourths. Pour into an ungreased 10-inch tube pan. Using a narrow metal spatula or knife, gently cut through the batter to remove any large air pockets.

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  • Bake in a 350 degree F oven on the lowest rack for 40 to 45 minutes or until the top of cake springs back when lightly touched.

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  • Immediately invert cake (leave in pan); cool 3 hours or until completely cooled. When cool, loosen sides of cake from pan. Remove cake from pan. To serve, slice into wedges. If desired, serve cake drizzled with chocolate-flavored syrup and garnish with strawberries. Makes 16 servings.

Tips

Prepare and bake cake as directed. Place cake on a baking sheet and freeze until firm. Once firm, place cake in a 2 gallon freezer bag and freeze for up to 1 month. Before serving, thaw at room temperature for several hours.

Good Food, Good Health Eating Plan Exchanges:

1 fat/sugar.

Nutrition Facts

125 calories; 0 g total fat; 0 g saturated fat; 0 mg cholesterol; 35 mg sodium. 28 g carbohydrates; 0 g fiber; 3 g protein; 0 RE vitamin a; 0 mg vitamin c; 10 mg calcium; 1 mg iron;

Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1