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If you're looking for a delicious dessert that has done the skinny on fat and cholesterol, look no further. Angel food cake boasts zero to both! Serve it with cut-up fresh fruit or berries and a dollop of fluffy whipped topping and it will be a favorite with both young and old.
1 1/2 cups powdered sugar
1 cup cake flour
1 1/2 cups egg whites (about 12)
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
Chocolate Glaze (below)
1/2 cup semisweet chocolate chips
2 tablespoons margarine or butter
2 tablespoons corn syrup
1 to 2 teaspoons hot water
1. Move oven rack to lowest position. Heat oven to 375°.
2. Mix powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat.
3. Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10 x 4 inches. Cut gently through batter with metal spatula.
4. Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let stand about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan.
5. Spread or drizzle top of cake with Chocolate Glaze.
For Chocolate Glaze
Heat chocolate chips, margarine and corn syrup in 1-quart saucepan over low heat, stirring constantly, until chocolate chips are melted; cool slightly. Stir in hot water, 1 teaspoon at a time, until consistency of thick syrup.
From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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