Tuesday, February 3, 2009

Black and White Angel Food Cake

I talked to a few people this weekend while I was making this angel food cake that is part chocolate and part regular angel food, and a couple of people asked me for the recipe, so I thought I'd just post it here.  It was delicious!  I made it because our friends Mark and Christa and their kids were coming over, and I thought this would be a nice, light dessert.  Plus, I love to try new recipes, especially dessert recipes.  I tore this one out of a Cooking Light magazine I saw at my parents' house probably 6 or more months ago.  It was the cover recipe, and it just looked too delicious.  It is also very low in fat, so that's just a nice little bonus!  

Here's what my version looked like:

Black and White Angel Food Cake 

1 C. cake flour (about 4 oz.)
1 1/2 C. granulated sugar, divided
1/2 tsp. cream of tartar
1/4 tsp. salt
12 large egg whites
1 tsp. fresh lemon juice
1/2 tsp. vanilla extract
2 Tbsp. unsweetened dark cocoa (such as Hershey's Special Dark)

1 1/2 C. powdered sugar
2 Tbsp. tub light cream cheese, softened
1 Tbsp. 1% low-fat milk
1 tsp. vanilla extract
3/4 tsp. unsweetened dark cocoa

Preheat oven to 325.  To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife.  Combine flour and 3/4 C. granulated sugar, stirring with a whisk; set aside.  Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy.  Add remaining 3/4 C. granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form.  Beat in juice and 1/2 tsp. vanilla.  Sift flour mixture over egg white mixture, 1/4 C. at a time; fold in after each addition.  Spoon half of the batter into an ungreased 10-inch tube pan, spreading evenly.  Break air pockets by cutting through batter with a knife.  Sift 2 Tbsp. cocoa over remaining batter; fold in.  Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife.  Bake at 325 for 55 minutes or until cake springs back when lightly touched.  Invert pan; cook completely.  Loosen cake from sides of pan using a narrow metal spatula.  Invert cake onto a plate.  

To prepare glaze, place powdered sugar, cream cheese, milk, and 1 tsp. vanilla in a medium bowl; beat with a mixer at medium speed until smooth.  Drizzle half of glaze over cake.  Add 1/4 tsp. cocoa to remaining glaze; stir well to combine.  Drizzle cocoa glaze over cake.  Refrigerate 5 minutes or until glaze is set.  Garnish with strawberries, if desired.  Yield: 12 servings

If you follow the recipe exactly, it has 0.6g of fat per serving, 4.7g of protein, 47.3g of carbs, and 1 mg cholesterol.  I used regular cream cheese from a brick and 2% milk for the glaze, because I already had those on hand.  As a result, I had to use more milk than the 1 Tbsp. the recipe calls for, but it worked fine.  

Zach, Mike, and I loved the cake, so I consider it a hit.  Sydney, Mark and Christa's daughter, didn't seem too interested in cake.  She decided to play the saxophone instead.

You can't please all the people all the time, right?


Wehrenberg Family Blog said...

That looks delicious, Sarah! It's pretty, too! :)

Simone said...

I totally want to try this! But, hmmm...., where to find cocoa powder?!? For all that I am in the land of chocolate, that is a tough one! I will have to let you know what turns up...

Adam and Jaime said...

that cake is a work of art! i was secretly hoping you used a box mix so i could copy it :)

Goldenzinns said...

This recipe does not work with carton egg whites. I tried and failed. However I may try with a regular angel food box mix and just add the chocolate powder at the end.