Chocolate Angel Food Cake with Strawberries

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 247, total fat 0 G., saturated fats 0 G., proteins 7 G., carbohydrates 54 G., fiber 1 G., cholesterol 0 mg, sodium 0 mg, sugar 42 G.

The traditional white and fluffy Angel Food sponge cake acquires a pleasant chocolate flavor by replacing some of the flour with cocoa powder, while maintaining the same light and airy texture for which everyone loves it. Angel Food is made without added fat. It's made only with whipped egg whites, sugar, cake flour, cocoa, vanilla extract, and cream of tartar for fluffier whites. A special round pan with a hole in the center ensures the sponge cake bakes evenly on all sides. A juicy candied strawberry makes a delightful addition to its chocolate flavor. Simply arrange the berries on top of a slice of cake and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

3/4 cup sifted cake flour
1/4 cup cocoa powder
1.5 cups of sugar
Whites of 12 large eggs
A pinch of salt
1.5 tsp cream of tartar
3/4 tsp vanilla extract
Special equipment: Angel Food sponge cake pan, diameter 22 cm.

Strawberry

3 cups strawberries, thinly sliced
2 tablespoons of sugar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cake flour, eggs, cream of tartar, cocoa, strawberry

Cooking the dish according to the recipe:

Preheat oven to 190°C.
Sponge cake.

Sift cake flour into a large bowl along with cocoa and 3/4 cup sugar.

Using a mixer fitted with a whisk attachment, beat the egg whites with a pinch of salt until foamy. Sprinkle the whites with cream of tartar and continue beating until soft peaks form. Add the vanilla extract and gradually beat in the remaining 3/4 cup sugar, about 2 tablespoons at a time.

Using a spatula, gradually fold the flour mixture into the egg whites, adding about 1/4 cup at a time. Pour the batter into an ungreased 9-inch (22 cm) pan and bake until the cake springs back when lightly pressed, about 30 minutes. Let cool for 1 hour, then run a knife between the cake and the sides of the pan and turn the cake out.
Strawberry.

Place the strawberries and sugar in a bowl and gently toss to coat each piece. Let the strawberries sit for about 30 minutes to release their juices. Serve on top of the chocolate angel food cake.

Categories:

recipe / Summer dishes / Healthy eating / Low-calorie dishes / Calorie content of prepared meals / Desserts / Cupcakes, biscuits / Cakes /