How To make No Cholesterol Chocolate Angel Food Cake
Stephen Ceideburg 1 c All-purpose flour
1/3 c Unsweetened cocoa
1 3/4 c Granulated sugar, divided
1 3/4 c Egg whites (about 11), at
- room temperature 1/2 t Salt
1 1/2 ts Cream of tartar
2 ts Vanilla
Fruit compote, optional (see accompanying recipes)
Preheat oven to 375 degrees.
In a small bowl, combine flour and cocoa with 3/4 cup sugar. Mix well and set aside.
Place egg whites in a large mixing bowl. Add salt and cream of tartar. Beat at high speed of an electric mixer until soft peaks form. Test by turning off machine and raising beater slowly. Gradually add the remaining sugar, 1/4 cup at a time, beating well after each addition. Continue beating until stiff peaks form when you remove the beaters.
With a rubber spatula, gently fold in the vanilla. Then sprinkle a fourth of the flour mixture over the beaten egg whites. Using an under-and-over motion, gently fold in the flour with the spatula. Do 5 strokes, rotating the bowl as you fold in the flour. Repeat three more times, until the flour mixture is all used up. Then fold an additional 10 strokes. Flour mixture should be blended into the egg whites.
Gently pour the batter into an ungreased 10-inch tube pan. Bake 35 to 40 minutes or until a cake tester comes out clean. Invert tube pan over the neck of a glass bottle. Keep the cake inverted until completely cool, at least two hours.
With a sharp knife, carefully loosen cake from the pan. Serve plain or garnished with a fruit compote.
Per serving (without fruit): 105 calories (12 percent from protein, 86 percent from carbohydrate, 3 percent from fat), 3 grams protein, 23 grams carbohydrate, less than 1 gram fat, 0 cholesterol, 84 milligrams sodium. Exchanges: 1/2 bread, 1/2 meat.
From the Oregonian's FOODday, 2/9/93.
Posted by Stephen Ceideburg
How To make No Cholesterol Chocolate Angel Food Cake's Videos
Chocolate Fudge Cake by Sanjeev Kapoor
A superb recipe for cake lovers by Chef Sanjeev Kapoor
Chocolate egg-white cake
Hello everybody, today we prepare a fantastic chocolate cake very light because no milk, no butter , and no egg yolks !
Try it and let me know if you like it, and if you like please press: i like !
Martha Stewart’s Cloud Cake with Coconut Flakes | Martha Bakes Recipes
Ooh, heaven is a place on earth! Martha Stewart shares her recipe for a beautiful Coconut Cloud Cake: a delicate angel food cake topped with freshly grated coconut flakes. Combining superfine sugar with cream of tartar, this fluffy batter pairs perfectly with the low cholesterol egg whites in the voluminous, homemade 7-minute frosting. Martha Stewart says this dessert involves “very little muss, very little fuss” which is the ultimate win for how delicious the final product is!
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This originally aired on PBS, as part of Martha Bakes Season 1 Episode 6.
#Cake #CoconutCake #Recipe #MarthaBakes #MarthaStewart
00:00 Introduction
00:13 Sift cake flour
00:40 Sift cake flour and sugar
01:02 Beat egg whites on low
03:08 Transfer egg whites to a large bowl
03:47 Sprinkle dry ingredients over egg whites
04:28 Transfer to a cake pan
05:16 Bake at 375 for 35-40 minutes
05:34 Invert and let cool for 1 hour
06:13 Frosting
07:26 Remove the cake from the pan
08:05 Remove the top inch of the cake
08:34 Cut a channel in the cake
09:05 Add filling to the cake
09:28 Add coconut flakes
09:44 Add the top layer and spread filling over the cake
10:03 Sprinkle coconut flakes
Coconut Cloud Cake (Full Recipe):
Brought to you by Martha Stewart:
Subscribe for more Martha now!:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Martha's Official Blog:
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart’s Cloud Cake with Coconut Flakes | Martha Bakes Recipes
Angel Food Cake - The hardest part of this recipe is not eating it all yourself!
This recipe is so easy and so delicious, with only 6 ingredients, you'll wonder why you haven't been making it for years! There is no cholesterol, no fat, not a lot of sugar but tons of flavor and very little effort. Get some pictures when you make this one and send them on social media, we want to see them!
TikTok…..Coming Soon!
1 3/4 c. Cake Flour
1 1/2 c. sugar
12 large egg whites
1/2 tsp. Salt
1 tsp Cream of Tartar
1 tsp Vanilla Extract
#angelfoodcake #easyrecipe #simpledessert #cookingfromscratch #easyanddelicious #withoutshortcuts
Simple Chocolate Buttercream Frosting :: no powdered sugar, no cream, no condensed milk(Subtitle on)
[Simple chocolate buttercream Frosting]
1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 240 ml
115 g (1/2 cup + 1.5 Tbsp) granulated sugar
55 g (55 ml or 1/4 cup) water
28 g (1/4 cup) cocoa powder
280 g (1+ 1/4cup) unsalted butter
1 tsp vanilla extract (optional)
* Using this recipe, you can make a 15 cm (6 inch) 3 layer cake.
* Unauthorized theft, secondary editing, and re-upload of this video are prohibited.
KETO Chocolate Lava Mug Cake -The EASIEST 5 Minute Dessert
This Keto Chocolate Lava Mug Cake is the easiest 5 minute dessert (or snack) EVER! You don't even need to bake it - just use the microwave.
There are lots of different versions of mug cakes, but it's hard to beat a luscious dark chocolate cake with molten lava chocolate oozing out from the center.
It's Keto, Low Carb, nut free, gluten free, & can also be dairy free (just use coconut oil or cream instead).
This is perfect for times when you don't want to take the time or energy to make a big chocolate cake. You just need a few utensils and 6 ingredients you probably already have and in 5 minutes you are in Chocolate Heaven. It's amazing!
If you like this recipe, Subscribe and like for more of my Keto/Low Carb recipes.
INGREDIENTS:
1 Tbsp. unsalted grass fed butter or coconut oil * :
1 Tbsp. whipping cream or coconut cream *
1 large pastured egg
2 Tbsp. unsweetened cocoa powder :
2.5 - 3 Tbsp. Swerve Confectioners ** :
2 - 3 squares of Lilys chocolate bar ** :
INSTRUCTIONS:
1. Melt butter in microwave
2. Add cream
3. Add egg and mix very well
4. Add HALF the cocoa powder & mix very well
5. Add the remaining cocoa powder mix until smooth
6. Add confectioners and mix until smooth
7. Place chocolate squares in center and gently press down until
just covered
8. Microwave for 1 minute on FULL power. Batter will rise and then fall
again. It will pull away from the sides
9. Enjoy! (The lava is very hot, so be careful)
10. Repeat often;)
HELPFUL HINTS:
A) If you dump everything in at once and try to mix, it's a hot mess. Trust
me on this one! Do it in this order and you'll be rewarded.
B) I tried using chocolate chips at first but every trial resulted in the chips
baking into the batter with NO LAVA! So use the chocolate bar instead.
* = Use this if you are lactose intolerant
** = The ingredients in Erythritol and Stevia do not affect blood sugar, so the carbohydrates it contains are considered non-impact.
I post a recipe every week. Here are some of them:
How to Save Ruined Chocolate - 2 ways
KETO Chocolate Torte Recipe - gluten free
DIY Healthy Chocolate Chips - only 3 ingredients
KETO Nut Clusters - Only 3 ingredients!
KETO Angel Food Cake recipe - sugar free dessert
KETO & LOW-CARB copycat Bailey's Irish Cream - Only 1 Carb! Sugar-free
The BEST Sugar-free Mexican Hot Chocolate
DECADENT KETO MEXICAN CHOCOLATE MOUSSE - Keto, Low Carb, Vegetarian, Vegan, Diary-free
AFFILIATE DISCLAIMER
There are affiliate links on this video which just means that if you click on one of the product links, I receive a small commission. Thanks for helping to support this channel so that I can continue to make content that you value!
MACROS: 1 serving
Calories: 290
Total fat: 27 g
Saturated fat: 15 g
Cholesterol: 205 mg
Sodium: 70 mg
Total carbohydrates: 12 g
Fiber: 7 g
NET CARBS: 5 g
Protein: 7g
Music from Epidemic Sound & mixkit.co