Photo of Chocolate angel cake by WW

Chocolate angel cake

6
6
6
SmartPoints® value per serving
Total Time
1 hr
Prep
25 min
Cook
35 min
Serves
14
Difficulty
Easy
A light-as-a-feather chocolate sponge topped with a soft cheese frosting and fresh strawberries.

Ingredients

Egg white(s), raw

10 individual

Cream of Tartar

1 teaspoons

Salt

1 pinch

Icing Sugar

245 g, sifted

Cocoa Powder

30 g

Vanilla Extract

1 teaspoons, level

Plain White Flour

90 g

Cornflour

20 g

Cocoa Powder

3 teaspoons, level

Low Fat Soft Cheese

100 g

Icing Sugar

6 teaspoons, level

Strawberries

1 portion(s), medium, halved

Instructions

  1. Preheat the oven to 170°C, fan 150°C, gas mark 3½. Put the egg whites in the bowl of a freestanding mixer and add the cream of tartar and a pinch of salt. Whisk on medium speed until the egg whites form stiff peaks that hold their shape when the whisk is removed. Add the icing sugar and cocoa powder, a couple of tablespoons at a time, whisking well between each addition.
  2. Pour the mixture into an ungreased, unlined, loose-bottomed 25cm angel food or chiffon cake tin. If you don’t have either of these, use a nonstick bundt cake tin that’s been misted with calorie controlled cooking spray. Smooth the surface with a spatula to get rid of any air bubbles. Bake for 30-35 minutes, or until a skewer inserted in the centre of the cake comes out clean.
  3. Add the vanilla bean paste or extract and half the flour, and gently fold in using a metal spoon or spatula until the ingredients are well incorporated. Fold in the rest of the flour and the cornflour until you have a smooth batter.
  4. Turn the tin upside down and leave on a wire rack for around 45 minutes to an hour to allow the cake to cool completely. Run a knife around the edges of the cake to release it from the tin.
  5. To make the icing, put the soft cheese, cocoa powder and icing sugar in a bowl and whisk together using a hand-held electric whisk. Pipe 14 rosettes of the frosting around the top of the cake and put half a strawberry on each rosette to decorate, then dust with the extra cocoa powder and serve.

Notes

You will need a 25cm angel food tin, chiffon cake tin or bundt tin and a piping bag fitted with a star-shaped nozzle.