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
Low Carb/ Keto Recipe: Angel Food Cake
Low Carb Keto Angel Food Cake
White Distilled Vinegar to clean your mixing bowl
3/4 cup (90g) Egg White Protein Powder (I use
2 Tbsp (16g) Coconut Flour
12 Egg White (be sure not to get any yolks in them)
1 tsp (3g) Cream of Tartar
1/4 tsp (2g) Salt
1 tsp (4g) Vanilla Extract
1 1/4 cup (236g) Allulose or sweetener of your choice
**Note: I used an unflavored egg white protein powder, but you can use a flavored egg white protein powder. If you use a flavored one you may want to use 1 cup of sweetener instead of 1 1/4 cup because most flavored protein powders have sweetener added to them and it may affect the sweetness of your cake.
Preheat oven to 325F/163C
In a small bowl, sift together the protein powder and coconut flour. You will want to sift them twice to help aerate them. This will make them easier to fold into the egg white mixture and help to keep air in the batter.
In a clean and dry glass or stainless-steel mixing bowl, wipe the inside of the bowl with white distilled vinegar. The vinegar will ensure that there is no grease in the bowl.
Once your bowl is clean and dry, whip 12 egg whites. Be sure not to get any yolk in your egg whites or they will not whip properly.
As egg whites begin to become foamy, add cream of tartar, salt, vanilla extract, and sweetener. Continue to whip the egg whites to stiff peaks. This will take about 5 to 6 minutes with an electric mixer.
Once egg whites are to stiff peaks, sift in the dry ingredients a little at a time then gently fold in the dry ingredients to incorporate. Be sure to fold gently so not to lose the air in the batter.
When all of the dry ingredients have been sifted and folded into the egg mixture, gently pour the batter into a baking pan. A Tube Pan works best for Angel Food Cake, but you can use whatever pan you have on hand.
DO NOT GREASE THE BAKING PAN!! Not greasing the pan will help the cake to rise.
Bake in a 325F/163C for 25 to 30 minutes or until the cake is golden brown and bounces back when tapped.
After the cake has baked to a beautiful golden brown, remove from the oven, turn the pan upside down, and let it cool in the pan completely.
Once the cake has cooled completely, use a knife to gently separate the cake from the pan, place the cake on a plate and serve.
Made 12 Slices: Per Slice: 63 Calories; 10 g Protein; 0g Fat; 21g Total Carbs; 1g Fiber; 1g Net Carbs
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Martha Stewart Makes Angel Food Cake 3 Ways | Martha Bakes S1E6 Angel Food Cake
Want to learn how to make angel food cake? In this episode, Martha shows how easy it really is to make a cake as fluffy and light as a cloud. Simple tips and tricks will help the viewer to make three variations; from a classic angel food cake to a coconut cloud filled one with pillows of Swiss meringue, and mini brown sugar angel food cakes with hints of molasses flavor.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
0:00 Introduction
0:26 Classic Angel Food Cake
3:02 This is a tube pan
5:51 Mini Angel Food Cakes with Brown Sugar Batter
11:22 Coconut Cloud Cake
15:56 How to Serve Angel Food Cakes
16:25 How to Make Elderflower Syrup
17:07 How to Make Hot Fudge
Full Recipes:
Classic Angel Food Cake -
Brown Sugar Angel Food Cakes -
Coconut Cloud Cake -
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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.
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!
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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
27 KETO MEALS FOR $99 | GROCERY BUDGET CHALLENGE | FRUGAL LOW CARB IDEAS
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Angel Food Cake Vs Sponge Cake - What's The Best?!
Angel Food Cake Vs Sponge Cake. Angel food cake and sponge cake are both light and airy desserts that use many of the same ingredients, but they have some distinct differences in their preparation and ingredients.
Angel Food Cake Recipe:
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