Angel Food Cake with Chocolate Sauce
This angel food cake recipe comes from cookbook author Ruth Spears. You can serve it with either a chocolate or a raspberry sauce. If you are really daring, try serving with both!
1 cup sifted cake flour
1 1/2 cups sifted superfine sugar
1 1/2 cups egg whites (about 12 large), at room temperature
1 teaspoon cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 teaspoon fresh lemon juice
Low-Fat Chocolate Sauce or Raspberry Sauce, as an accompaniment
Preheat the oven to 325°F Sift the flour 6 times with 1/2 cup of the already-sifted sugar and set the mixture aside.
In a very large bowl, combine the egg whites with the cream of tartar and the salt, and beat the mixture with an electric mixer just until stiff peaks form. Sift a little of the remaining cup of sugar over the whites, and gently fold in with a whisk. Repeat gradually until all the sugar is incorporated. Then sift a little of the reserved sugar/flour mixture over the egg whites, and fold it in. Repeat gradually until it is all incorporated. Fold in the vanilla and al¬mond extracts and the lemon juice.
Turn the batter into an ungreased 10-inch tube pan. Bake about 1 hour, then test by pressing lightly in the center. If the cake springs back, it is done. If not, bake up to 15 minutes more, testing at 5-minute intervals.
Remove the pan from the oven, invert it on a rack, and let the cake cool for 1 1/2 hours. The pan must be raised from the countertop at least 1 inch or so while this takes place. When thor-oughly cooled, remove the cake from the pan by loosening the sides with a metal spatula.
To serve, pierce with a fork at intervals to mark portions, and pull apart with two forks to avoid mashing the cake. Serve with either the chocolate sauce, the raspberry sauce, or a little bit of both sauces.
Nutritional Analysis per serving, without Low-Fat Chocolate Sauce or Raspberry Sauce: 143 calories; 0% calories from fat; 0 grams offat; 144 milligrams of sodium
Source: Joan Lunden’s Healthy Cooking by Joan Lunden and Laura Morton - See more at: http://joanlunden.com/joans_recipes_angel_food.html#sthash.Wc9cKm6w.dpuf