Double chocolate angel food cake with strawberries
Unsweetened cocoa powder
2 oz, or bittersweet chocolate, coarsely grated
12 large, at room temperature
Cream of tartar
Fat free whipped topping
1½ cup(s), frozen variety
- Place an oven rack in the lower third of the oven and preheat the oven to 375°F.
- Sift together the flour, 1⁄2 cup of the cocoa, and the salt into a medium bowl. Stir in the chocolate; set aside. With an electric mixer on medium speed, beat the egg whites and cream of tartar until soft peaks form. Add the sugar, 2 tablespoons at a time, beating until stiff, glossy peaks form. Beat in the vanilla.
- Sift the cocoa mixture, one-third at a time, over the beaten egg whites, gently folding it in with a rubber spatula just until the cocoa is no longer visible. (Be careful not to overmix.)
- Scrape the batter into an ungreased 10-inch tube pan; spread evenly. Bake until the cake springs back when lightly pressed, 35 – 40 minutes. Invert the pan onto its legs or the neck of a bottle and let cool completely. Run a thin knife around the edge of the cake to loosen it from the side and center tube of the pan. Remove the cake from the pan and put on a serving plate; dust with the remaining 1⁄4 cup of cocoa. Serve the strawberries and whipped topping alongside. Yields 1⁄12 of cake, 3 strawberries, and 2 tablespoons whipping topping per serving.