Chocolate Angel Food Cake with Strawberries
Chocolate Angel Food Cake with Strawberries is a healthier option that is light, fluffy, and loaded with the chocolate flavor. Pair with a side of strawberries for an extra layer of flavor.
Servings: 12
Calories: 167kcal
Equipment
- Bundt Pan
Ingredients
- ¾ cup sifted cake flour
- ¼ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 12 large egg whites
- pinch of salt
- 1 ½ teaspoons cream of tartar
- ¾ teaspoon vanilla extract
- 3 cups fresh sliced strawberries
- 2 tablespoons granulated sugar
Instructions
- Preheat oven to 375°F.
- In a large bowl, sift together the cake flour, cocoa powder, and ¾ cup of the sugar.
- Using an electric mixer fitted with the whisk attachment or a hand mixer, beat the egg whites with a pinch of salt until foamy.
- Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak and then add the vanilla extract and gradually blend in the remaining ¾ cup of sugar about 2 tablespoons at a time.
- Remove the bowl from the mixer and using a spatula gradually fold in the flour mixture sprinkling in about ¼ cup at a time.
- Pour the batter into an ungreased 9-inch tube pan and bake until the cake springs back when pressed with your finger; about 30 minutes.
- Let cool in the pan for 1 hour, then loosen the cake from the sides and center of the pan with a knife before unmolding.
- Combine the strawberries with 2 tablespoons of sugar in a medium bowl and toss gently to coat each slice. Let the strawberries stand for about 30 minutes to sweeten and serve over the chocolate angel food cake.
Notes
*Original recipe from Trisha’s Southern Kitchen
Nutrition
Calories: 167kcal | Carbohydrates: 37g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 56mg | Potassium: 206mg | Fiber: 2g | Sugar: 29g | Vitamin A: 4IU | Vitamin C: 21mg | Calcium: 12mg | Iron: 1mg