Classic Chocolate Angel food Cake

Name: Classic Chocolate Angel food Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 237 milliliters sifted cake flour; 1 teaspoon cream of tartar; 12 larges egg whites; 2 teaspoons fresh lemon juice; 0 teaspoons salt; 355 milliliters sugar, divided; 59 milliliters unsweetened cocoa; 2 teaspoons vanilla extract

Classic Chocolate Angel food Cake might be just the dessert you are searching for. This recipe makes 12 servings with 157 calories, 5g of protein, and 0g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up egg whites, cake flour, cream of tartar, and a few other things to make it today. Mother's Day will be even more special with this recipe. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 32

Equipment you will use

Oven

To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine flour, 3/4 cup sugar, and cocoa, stirring with a whisk.

Ingredients you will need

Cocoa Powder

All Purpose Flour

Sugar

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Whisk

Place egg whites in a large bowl; beat with a mixer at high speed until foamy.

Ingredients you will need

Egg Whites

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Blender

Bowl

Add cream of tartar and salt; beat until soft peaks form.

Ingredients you will need

Cream Of Tartar

Salt

Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla, juice, and almond extract.

Ingredients you will need

Almond Extract

Vanilla

Juice

Sugar

Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time.

Ingredients you will need

Egg Whites

All Purpose Flour

Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife.

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Knife

Frying Pan

Bake at 325 for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a plate.

Equipment you will use

Oven

Spatula