Chocolate Angel Food Cake With Strawberries
Serves: 3
Luisa Champlin
1 January 1970
Based on User reviews:
54
Spice
44
Sweetness
39
Sourness
48
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cup
Cake Flour1 cup
Cocoa Powder1 tsp
Salt12
Egg Whites1.5 tsps
Vanilla Extract1 cup
Vanilla Yogurt (non-fat)1 tbsp
HoneyDirections:
1
Preheat oven to 350 degrees F
2
Sift the cake flour, cocoa powder, and salt together; set aside
3
In a clean bowl of an electric mixer, beat the egg whites at medium-high speed until foamy
4
Once foamy, add the sugar substitute, a little at a time, and continue beating on medium-high speed until the egg whites start to form soft peaks
5
When they have formed soft peaks, fold in the vanilla extract
6
Remove bowl from mixer and remove beater or whisk attachment
7
Gently fold the flour mixture into the egg white mixture, 2 tablespoons at a time, until well blended
8
Gently scoop batter into a 10-inch tube pan (angel food cake pan)
9
Bake for 35 minutes or until firm to the touch
10
Remove from oven, invert, and let cool upside down in pan
11
While cake is cooling, in a small bowl, combine the strawberries, yogurt, and honey until well combined
12
Refrigerate until ready to serve
13
Once cake is cool, remove from pan and slice into 8 wedges
14
Divide strawberry mixture evenly among the 8 wedges
15
Garnish each wedge with a mint sprig