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Name: Chocolate Angel Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1/4 ts Salt; 12 Egg whites; 1 ts Cream of tartar; Raspberries and nectarine; 1/4 c Unsweetened cocoa powder; 1/4 c Hot water; 1 1/2 c Granulated sugar; divided; 3/4 c Cake flour

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INGREDIENTS

1/4 ts Salt
12 Egg whites
1 ts Cream of tartar
Raspberries and nectarine
1/4 c Unsweetened cocoa powder
1/4 c Hot water
1 1/2 c Granulated sugar; divided
3/4 c Cake flour

Servings

INSTRUCTIONS

1 Preheat oven to 350? F. In a medium bowl, combine cocoa and hot water. Mix well; cool. In a small bowl, combine 3/4 cup of sugar, flour, and salt. Mix well; set aside. 2 In a large mixing bowl, using an electric mixer set on high speed, beat egg whites until foamy. Add cream of tartar; continue beating until soft peaks form. Gradually add remaining sugar; beat until stiff peaks form. 3. Sift half of flour mixture over egg white mixture; fold gently until combined. Repeat with the remaining flour mixture. Stir 1 cup of egg white mixture into cocoa mixture. Gently but thoroughly fold cocoa mixture into remaining egg white mixture until combined. 4. Spoon the batter into an ungreased 10-inch tube pan. Run a small knife through batter to remove air pockets. Bake until springy to the touch and a toothpick inserted near center comes out clean, about 50 minutes. 5. Invert pan and place center tube over the neck of a bottle. Cool completely. Using a knife, loosen cake edges. Invert the cake onto a serving plate; garnish with raspberries and nectarine slices. NOTES : Calories: 142.9 (1.8% from fat) Fat: .3g Cholesterol: 0mg Carbohydrate: 31.8g Fiber: .6g Sodium: 100mg Recipe by: Healthy Meals in Minutes Posted to EAT-LF Digest by "Lisa Whittington" on Aug 9, 1998,

NOTES

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Chocolate Angel Cake

1/4 ts Salt
12 Egg whites
1 ts Cream of tartar
 Raspberries and nectarine
1/4 c Unsweetened cocoa powder
1/4 c Hot water
1 1/2 c Granulated sugar; divided
3/4 c Cake flour

1 Preheat oven to 350? F. In a medium bowl, combine cocoa and hot water.  Mix well; cool. In a small bowl, combine 3/4 cup of sugar, flour, and salt.  Mix well; set aside.    2 In a large mixing bowl, using an electric mixer set on high speed, beat  egg whites until foamy. Add cream of tartar; continue beating until soft  peaks form. Gradually add remaining sugar; beat until stiff peaks form.    3. Sift half of flour mixture over egg white mixture; fold gently until  combined. Repeat with the remaining flour mixture. Stir 1 cup of egg white  mixture into cocoa mixture. Gently but thoroughly fold cocoa mixture into  remaining egg white mixture until combined.    4. Spoon the batter into an ungreased 10-inch tube pan. Run a small knife  through batter to remove air pockets. Bake until springy to the touch and a  toothpick inserted near center comes out clean, about 50 minutes.    5. Invert pan and place center tube over the neck of a bottle. Cool  completely. Using a knife, loosen cake edges. Invert the cake onto a  serving plate; garnish with raspberries and nectarine slices.    NOTES : Calories: 142.9 (1.8% from fat) Fat: .3g Cholesterol: 0mg  Carbohydrate: 31.8g Fiber: .6g Sodium: 100mg    Recipe by: Healthy Meals in Minutes    Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@pacbell.net> on Aug  9, 1998,

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Nutrition

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Serving Size: 1 Serving (236g)
Recipe Makes: 12 Servings

Calories: 206
Calories from Fat: 6 (3%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 329.8mg		11 %
Potassium 379.8mg		10 %
Total Carbohydrate 25.5g		7 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 24.6g
Protein 24.2g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 206

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