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Losers - Chocolate Angel Cake

*recipe from Diabetic Living magazine

  • 10 lg. egg whites
  • 3/4 c. sifted all purpose flour
  • 1/2 c. powdered sugar
  • 1/4 c. cocoa powder (unsweetened)
  • 1 1/4 t. cream of tartar
  • 1/2 t. vanilla
  • 2/3 c. white sugar
  • (optional, for a mocha flavor) 1 T. instant espresso coffee powder

Preheat oven to 350 degrees F.

In large bowl, separate egg whites and allow them to come down to room temperature.  In a separate large bowl, sift together flour, powdered sugar, cocoa, and, if using, espresso powder.

Add cream of tartar and vanilla to egg whites.  Beat with mixer on medium speed until soft peaks form.  Add sugar two tablespoons at a time, continually mixing until stiff peaks form.

Sprinkle 1/4 of the flour mixture over the eggs white and gently fold in.  Repeat with remaining flour mixture.

Spoon batter into 10-inch tube pan.  Bake on lowest rack for 30-35 minutes.  When finished, immediately invert cake pan to cool.  When completely cool, remove cake from pan.

Top each slice with sugar-free whipped cream and enjoy!

Makes 12 servings, and each serving is about 130 calories.