8 servings
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
1 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.
Nutrition Information:
Smartpoints 10
Calories 247
Fat 1g
Sat Fat 0g
Protein 7 g
Total Carbohydrate 54 g
Sugar 29 g
Fiber 1 g
Sodium 120 mg