Chocolate Angel Food Cake
Serves 10
Estimated POINTS® value per serving | 1.5
Serves 10
Estimated POINTS® value per serving | 1.5
75g plain flour
2 tbsps cocoa powder
150g caster sugar
8 egg whites
1/2 tsp vanilla essence
1/2 tsp cream of tartar
2 tbsps cocoa powder
150g caster sugar
8 egg whites
1/2 tsp vanilla essence
1/2 tsp cream of tartar
Preheat oven to 180 º C/Gas 4
Stir together flour, cocoa, and 110g sugar.
Beat egg whites, vanilla, and cream of tartar in large bowl until firm peaks form.
Gradually add remaining sugar, beat until dissolved.
Gently fold sifted dry ingredients into egg white mixture.
Pour into ungreased 21cm ring pan.
Bake about 40 minutes or until cake springs back when touched.
Invert pan immediately onto upturned glass so cake can cool suspended.
Leave undisturbed until cold.
Stir together flour, cocoa, and 110g sugar.
Beat egg whites, vanilla, and cream of tartar in large bowl until firm peaks form.
Gradually add remaining sugar, beat until dissolved.
Gently fold sifted dry ingredients into egg white mixture.
Pour into ungreased 21cm ring pan.
Bake about 40 minutes or until cake springs back when touched.
Invert pan immediately onto upturned glass so cake can cool suspended.
Leave undisturbed until cold.
Can be dusted with 1-2 tsp of sifted icing sugar.
Alternately, serve with fresh berries.
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