The best delicious Whole-grain Cocoa Angel Food Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Whole-grain Cocoa Angel Food Cake recipe today!
Hello my friends, this Whole-grain Cocoa Angel Food Cake recipe will not disappoint, I promise! Made with simple ingredients, our Whole-grain Cocoa Angel Food Cake is amazingly delicious, and addictive, everyone will be asking for more Whole-grain Cocoa Angel Food Cake.
What Makes This Whole-grain Cocoa Angel Food Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Whole-grain Cocoa Angel Food Cake.
Ready to make this Whole-grain Cocoa Angel Food Cake Recipe? Let’s do it!
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3/4 c Flour; Whole Wheat Pastry
1/4 c Unsweetened Cocoa Powder
1 1/4 c Sugar
10 Egg Whites
1 ts Cream Of Tartar
1 ts Vanilla Extract
1/2 ts Lemon Extract
Preheat oven to 350 degrees. Place the flour, cocoa, and 1/4 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
Yields
12 Servings
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