Black and White Angel Food Cake |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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From Cooking Light, April 2007. Ingredients:
1 cup cake flour |
1 1/2 cups granulated sugar, divided |
1/2 teaspoon cream of tartar |
1/4 teaspoon salt |
12 egg whites |
1 teaspoon fresh lemon juice |
1/2 teaspoon vanilla extract |
2 tablespoons unsweetened dark cocoa |
1 1/2 cups powdered sugar |
2 tablespoons light cream cheese, softened |
1 tablespoon 1% low-fat milk |
1 teaspoon vanilla extract |
3/4 teaspoon unsweetened dark cocoa |
sliced strawberry (optional) |
Directions:
1. Preheat oven to 325°.
2. CAKE: Combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside.
3. Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy.
4. Add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
5. Beat in juice and 1/2 teaspoon vanilla.
6. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition.
7. Spoon half of batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.
8. Sift 2 tablespoons cocoa over remaining batter; fold together.
9. Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife.
10. Bake for 55 minutes or until cake springs back when lightly touched.
11. Invert pan; cool completely.
12. Loosen cake from sides of pan using a narrow metal spatula.
13. Invert cake onto a plate.
14. GLAZE: Place powdered sugar, cream cheese, milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at medium speed until smooth.
15. Drizzle half of glaze over cake.
16. Add 3/4 teaspoon cocoa to remaining glaze; stir well to combine.
17. Drizzle cocoa glaze over cake.
18. Refrigerate 5 minutes or until glaze is set.
19. Garnish with strawberries, if desired.
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