Chocolate Angel Food Cake with Strawberries
- Level: Easy
- Yield: 8 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 247 calorie
- Sodium
- 120 milligrams
- Carbohydrates
- 54 grams
- Dietary Fiber
- 1 grams
- Protein
- 7 grams
- Sugar
- 42 grams
- Total: 2 hr (includes cooling and standing times)
- Active: 30 min
Ingredients
Cake:
3/4 cup sifted cake flour
1/4 cup unsweetened cocoa powder
1 1/2 cups sugar
12 large egg whites
Pinch of salt
1 1/2 teaspoons cream of tartar
3/4 teaspoon vanilla extract
Strawberries:
3 cups strawberries, sliced
2 tablespoons sugar
Directions
Special equipment:
a 9-inch angel food cake pan- Preheat the oven to 375 degrees F.
- For the cake: Sift the cake flour with the cocoa and 3/4 cup of the sugar into a large bowl.
- Using an electric mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt until foamy. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak. Add the vanilla extract and gradually beat in the remaining 3/4 cup sugar, about 2 tablespoons at a time.
- Remove the bowl from the mixer and, using a spatula, gradually fold in the flour mixture, sprinkling in about 1/4 cup at a time. Pour the batter into an ungreased 9-inch angel food cake pan and bake until the cake springs back when pressed with your finger, about 30 minutes. Let cool for 1 hour, then loosen the cake from the sides and center of the pan with a knife before unmolding.
- For the strawberries: Combine the strawberries and sugar in a medium bowl and toss gently to coat every slice. Let the strawberries stand for about 30 minutes to allow the juices to develop. Serve over the chocolate angel food cake.