Whole-grain cocoa angel food cake

12 Servings

Ingredients

Quantity Ingredient
¾ cup Flour; Whole Wheat Pastry
¼ cup Unsweetened Cocoa Powder
1¼ cup Sugar
10 Egg Whites
1 teaspoon Cream Of Tartar
1 teaspoon Vanilla Extract
½ teaspoon Lemon Extract

Directions

Preheat oven to 350 degrees. Place the flour, cocoa, and ¼ cup of the sugar in a sifter, sift into a medium bowl. Repeat the sifting 5 times. Set aside. Sift the remaining 1 cup of sugar into a seperate bowl. Set aside.

Place the eggwhites in a large bowl. Using an electric mixer, beat until foamy. Add the cream of tartar and beat until the egg whites form stiff peaks but are not dry. Fold in the 1 cup of sugar, 1 tablespoon at a time.

Add the vanilla and lenon extract. Slowly sift small amounts of the flour mixture over the batter and fold it in until all flour is incorporated.

Pour the batter into an ungreased 10" straight-sided tube pan. Bake 45 minutes. Remove from the oven and turn upside down to cool. Let stand for 11/2 hours. (Invert pan over kneck of a sturdy bottle to prevent cake from shrinking as it cools.) When the cake is fully cooled, run a knife around the edges of the pan to remove cake.

NOTES : 2 points per serving

Recipe by: Low fat Living

Posted to MC-Recipe Digest V1 #831 by slhire@... (Sandra L Hire) on Oct 8, 1997

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