Cocoa added to the traditional angel food cake recipe gives it a great flavor. This is a a low-fat cake, because there is no oil or butter, but it is still a moist cake. If you are not worried about calories make a batch of chocolate frosting for your cake like shown here, or serve with fresh strawberries for a lighter version.
Ingredients:
• 1 Cup cake flour, sifted
• 1/4 cup unsweetened cocoa powder
• 1/2 Teaspoon Almond extract
• 1/4 Teaspoon Salt
• 1 1/4 Cups Sugar
• 1 1/2 Teaspoons Vanilla extract
• 1 1/4 Teaspoons Cream of Tartar
• 12 Egg whites, room temperature
Directions:
Preheat the oven to 350°F.
Sift the flour with 1/2 cup of the sugar and cocoa three times. Set aside.
In large bowl, combine egg whites, cream of tartar, and salt, beat with mixer until the egg whites form soft peaks. Gradually beat in the remaining sugar, 1/4 cup at a time. Add vanilla and almond extract, and beat until glossy.
Gently fold the flour mixture into the egg white mixture in 3 stages, folding just enough to mix each time. Pour the batter into a non-stick 9" or 10" tube pan and smooth the surface of the batter evenly.
Bake 40 to 45 minutes, until golden brown. Turn the pan over the top of a heavy long-necked bottle and let cool for a couple of hours. Gently remove from pan and place on serving dish.
