Whole grain cocoa angel food cake

12 servings

Ingredients

Quantity Ingredient
¾ cup Whole wheat pastry flour
¼ cup Unsweetened cocoa powder
1¼ cup Sugar
10 Egg whites
1 teaspoon Cream of tartar
1 teaspoon Vanilla
½ teaspoon Lemon extract

Directions

Preheat the oven to 350F.

Sift the flour, cocoa, and ¼ cup of the sugar 5 times. Set aside.

Sift the remaining 1 cup sugar into a separate bowl. Set aside.

Beat the egg whites until foamy. Add the cream of tarter and beat until the egg whites form stiff peaks, but are not dry.

Fold in the sifted sugar, 1 tablespoon at a time. Add the vanilla and lemon extract.

Slowly sift small amounts of the flour mixture over the batter and fold in until all the flour is incorporated.

Pour the batter into an ungreased 10inch straight-sided tube pan. Bake for 45 minutes.

Turn the pan upside down, over the neck of a bottle, and allow to cool.

Remove from pan once fully cooled.

Per serving: 126 Calories; less than one gram Fat (3% calories from fat); 4g Protein; 28g Carbohydrate; 0mg Cholesterol; 47mg Sodium Food Exchanges: ½ Starch/Bread; ½ Lean Meat; 1½ Fruit; 1 ½ Other Carbohydrates Recipe by: Lowfat Living, Robert and Leslie Cooper Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Jul 7, 1999, converted by MM_Buster v2.0l.

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