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 

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)

Glaze:

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?