Another low in fat and calories treat! Light, airy and delicious, this Cocoa Angel Food Cake goes extremely well with fresh fruit. Great any time dessert or treat, but most refreshing during summer.
1-1/2 cup egg whites (about 12 egg whites)
3/4 cup sifted whole wheat pastry flour or sifted unbleached flour
1/4 cup unsweetened cocoa powder
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 cup honey
Fresh fruit (such as strawberries, raspberries, blueberries or peaches)
Place the egg whites in a 5 or 6 quart bowl. Let stand at room temperature for 30 minutes.
Meanwhile, sift the flour and cocoa powder together 4 times; set aside. Using an electric mixer, beat the egg whites on high speed until foamy. Add the cream of tartar and vanilla. Then beat on medium speed until the egg whites form soft peaks. Add the honey, 1 tablespoon at a time, and continue beating on medium speed until the egg whites form stiff peaks but are not dry.
Sift 1/4 of the flour mixture over the egg whites and fold in using a wire whisk or large spatula. Repeat sifting and folding in the flour 3 more times.
Spoon the batter into an ungreased 10-inch tube pan with a removable bottom. Use a thin knife to cut through the batter to remove any large air pockets. Bake at 350 degrees for 30 to 35 minutes or until the cake springs back when lightly touched. Invert the pan onto a wire rack and let cool for at least 1-1/2 hours. Then remove the cake from the pan.
Slice and serve with the fresh fruit.
Recipe makes 12 servings.
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