Cocoa Angel Food Cake

 





 

 

 

1 1/2 cups egg whites (about 12 egg whites)

3/4 cup sifted whole−wheat pastry flour or sifted unbleached flour

1/4 cup unsweetened cocoa powder

1 teaspoon cream of tartar

1 teaspoon vanilla

1/2 cup honey

 

 

Fresh fruit (such as strawberries, raspberries, blueberries

or peaches)

Place the egg whites in a 5− or 6−quart bowl. Let stand at room

temperature for 30 minutes.

Meanwhile, sift the flour and cocoa powder together 4 times; set

aside. Using an electric mixer, beat the egg whites on high speed

until foamy. Add the cream of tartar and vanilla. Then beat on

medium speed until the egg whites form soft peaks. Add the honey,

1 tablespoon at a time, and continue beating on medium speed until

the egg whites form stiff peaks but are not dry.

Sift 1/4 of the flour mixture over the egg whites and fold in using

a wire whisk or large spatula. Repeat sifting and folding in the

flour 3 more times.

 

Spoon the batter into an ungreased 10" tube pan with a removable

bottom. Use a thin knife to cut through the batter to remove any

large air pockets. Bake at 350F for 30 to 35 minutes or until the

cake springs back when lightly touched. Invert the pan onto a wire

rack and let cool for at least 1 1/2 hours. Then remove the cake

from the pan. Slice and serve with the fresh fruit.