Low Fat Chocolate Chip Angel Food Cake Recipes

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LOW-FAT CHOCOLATE CHIP ANGEL FOOD CAKE



Low-Fat Chocolate Chip Angel Food Cake image

Heavenly angel food cake is speckled with chocolate chips. For chocolate nirvana, drizzle each piece with chocolate syrup!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 12

Number Of Ingredients 5

1 box (1 lb) white angel food cake mix
Water called for on cake mix box
1/2 cup miniature semisweet chocolate chips
Chocolate-flavor syrup, if desired
Fresh berries, if desired

Steps:

  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F. Make cake mix as directed on box--except gently stir chocolate chips into batter. Bake, cool and remove from pan as directed.
  • To serve, cut into 12 slices. Drizzle each slice with chocolate syrup; top with berries.

Nutrition Facts : Calories 180, Carbohydrate 37 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 4 g, TransFat 0 g

CONTEST-WINNING CHOCOLATE ANGEL FOOD CAKE



Contest-Winning Chocolate Angel Food Cake image

When I take this different kind of angel food cake to church bake sales, it goes before I can get it on the table! I've always enjoyed cooking, especially baking. My other hobbies are embroidery, counted cross-stitch and taking care of my flowers and garden (I love to can). My husband and I are retired to our farm home; we have three sons, all grown, and four grandchildren.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 12

1-1/2 cups egg whites (about 10 large)
3/4 cup cake flour
1-1/2 cups plus 2 tablespoons sugar, divided
1/4 cup baking cocoa
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
CHOCOLATE FLUFF FROSTING:
2 cups heavy whipping cream
1 cup sifted confectioners' sugar
1/2 cup baking cocoa
Dash salt

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Mixture will be thick. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. , For frosting, In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake.,

Nutrition Facts : Calories 344 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 127mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.

LOW-FAT CHERRY-ALMOND ANGEL CAKE



Low-Fat Cherry-Almond Angel Cake image

Make a very cherry angel food cake complete with cherry glaze. The hardest part will be deciding who gets a slice with a cherry on top.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
1 1/2 teaspoons almond extract
1/2 cup chopped maraschino cherries, well drained
2 tablespoons butter or margarine, melted
2 cups powdered sugar
2 to 2 1/2 tablespoons maraschino cherry juice

Steps:

  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold water and extract with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold in cherries. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
  • Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
  • In medium bowl, mix butter, powdered sugar and enough cherry juice for desired spreading consistency. Spread glaze over top of cake, allowing some to drizzle down side. Garnish with whole cherries, if desired.

Nutrition Facts : Calories 250, Carbohydrate 55 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 280 mg

COFFEE ANGEL FOOD CAKE



Coffee Angel Food Cake image

This is my marathon-running dad's favorite cake (and he's always watching what he eats). I was asked to make Mayor Daley's birthday cake after he was having some heart concerns, so an orange version of this was the winner. One of the guests to arrive late was President Bill Clinton, who I got to sit with and talk to.

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 11

1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
2 to 3 teaspoons hot water
1 tablespoon instant coffee or espresso
1 1/8 cup sifted cake flour
1 teaspoon pure vanilla extract
1/4 cup espresso
8 ounces confectioners' sugar, sifted
Serving Suggestion: Vanilla frozen yogurt

Steps:

  • Make the Cake: Preheat the oven to 375 degrees F.
  • In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
  • In a small bowl, stir together the hot water and instant coffee to make coffee extract.
  • Using a sieve over a large bowl, sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture.
  • Fold the flour mixture into the egg whites in batches; then fold in the vanilla and dissolved coffee.
  • Spoon the batter into an ungreased 9 or 10-inch tube pan and smooth the top with a rubber spatula. Bake until light golden brown, about 30 to 35 minutes.
  • Cool by turning the cake (in the pan) upside down, propped on top of a bottle until it cools to room temperature. Run a long, sharp knife blade, or a butter knife, around the cake to loosen, then knock the cake out onto a plate or work it out with your fingers. The outside crumb of the cake will remain in the pan; exposing the white cake underneath.
  • Make the Glaze: Stir the ingredients together until smooth. Add more liquid if too thick or more sugar if too thin. Pour glaze over the top of the cake, letting it drip down naturally. Let glaze set until hard, at least 30 minutes before serving. Serve with vanilla frozen yogurt, so you have a cappuccino in your mouth.

CHOCOLATE CHIP ANGEL FOOD CAKE WITH CHOCOLATE GANACHE



Chocolate Chip Angel Food Cake with Chocolate Ganache image

This light, fluffy angel-food cake is low in both fat and cholesterol. Grate the chocolate onto parchment paper to easily collect the fine gratings.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 7

1/2 cup low-fat buttermilk
1 1/2 cups chopped bittersweet chocolate, (about 5 ounces)
1 1/4 cups cake flour, (not self-rising)
1 1/2 cups superfine sugar
14 large egg whites, room temperature
1 1/4 teaspoons cream of tartar
1/2 cup grated bittersweet chocolate, (about 1 1/2 ounces)

Steps:

  • Heat oven to 350 degrees. Sift flour into a mixing bowl, then resift flour with 3/4 cup sugar.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until frothy. Add cream of tartar; beat until whites have tripled in size, about 3 minutes. Slowly add remaining 3/4 cup sugar; beat until firm and glossy, 1 to 2 minutes.
  • Transfer egg whites to a large metal mixing bowl. Gently fold in flour mixture in three additions, mixing from bottom of bowl (try to use fewest strokes possible). Fold in grated chocolate, and mix. Pour batter into a 10-inch nonstick angel-food-cake pan, and run a knife through center of the batter to release any air bubbles. Bake until top becomes golden brown, 40 to 45 minutes.
  • Invert the pan over the neck of a bottle, and cool about 1 hour. Loosen the cake from the pan with a flexible knife, and turn the cake over onto a cake stand.
  • Make ganache: Heat buttermilk over medium heat; add chopped chocolate, and stir slowly until melted. Since buttermilk will curdle slightly, strain mixture through a very fine sieve, and stir slowly until smooth. Spread ganache over top of cooled angel-food cake, and allow to harden slightly before serving.

CHOCOLATE ANGEL FOOD CUPCAKES



Chocolate Angel Food Cupcakes image

Once they taste these cupcakes, no one will believe that they are low in calories. Less than 50 calories a serving! Adopted from the RecipeZaar account.

Provided by Ducky

Categories     Dessert

Time 1h

Yield 12 cupcakes

Number Of Ingredients 10

1/3 cup sweetened cocoa powder
1/2 teaspoon vanilla extract
4 large egg whites
1 dash salt
1/3 cup granulated sugar
1/4 cup flour
2 teaspoons baking powder
vegetable oil cooking spray
1/2 cup whipped cream (optional)
12 tiny strawberries (optional)

Steps:

  • Heat oven to 350 degrees.
  • In small saucepan, stir cocoa and 1/3 cup water over low heat about 1 minute until mixture thickens and just begins to boil.
  • Remove from heat and stir in vanilla.
  • In large bowl, with electric mixer at high speed, beat egg whites and salt until soft peaks from when beaters are lifted.
  • Add sugar, 1 tbsp at a time, beating well after each addition until stiff peaks form when beaters are lifted.
  • Quickly add cocoa mixture and beat 20 seconds until just blended.
  • In a small bowl, combine flour and baking powder.
  • Fold into egg white mixture, one fourth at a time.
  • Spray 12 regular muffin cups with vegetable cooking spray.
  • Divide batter evenly between muffin cups.
  • Bake 10-15 minutes until cupcakes begin to pull away from sides of pan.
  • Remove from oven and cool on wire rack for 10 minutes.
  • Run a knife around edge of cupcakes to loosen.
  • Remove cupcakes and cool on wire rack.
  • Invert onto serving plate.
  • Garnish each with a little whipped cream and a strawberry, if desired.

Nutrition Facts : Calories 37.6, Sodium 91.8, Carbohydrate 7.8, Fiber 0.1, Sugar 5.7, Protein 1.5

CHOCOLATE ANGEL FOOD CAKE



Chocolate Angel Food Cake image

Provided by Food Network

Categories     dessert

Time 55m

Yield 10 to 12 servings

Number Of Ingredients 11

1/2 cup sugar
5 tablespoons cocoa powder
3/4 cup sifted cake flour
1 3/4 cups egg whites, at room temperature
3/4 teaspoons salt
1 1/2 teaspoons cream of tartar
1/4 cup sugar
1 teaspoon vanilla
1 to 2 tablespoons brewed coffee or espresso
1 tablespoon orange juice
1 1/4 cups powdered sugar

Steps:

  • Preheat oven to 400 degrees F.
  • Combine 1/2 cup sugar with the cocoa and flour and sift 3 times.
  • In a clean dry bowl, whip the egg whites and salt until foamy. Add the cream of tartar and beat till soft peaks form. Add the 1/4 cup of the sugar and beat until stiff but not dry. They will be slightly glossy. Add the vanilla and fold in.
  • Gradually fold in the dry ingredients. Spoon batter into an ungreased 10-inch tube pan and bake for 35 minutes. Cool upside down over a bottle. After the cake has cooled use a dull knife and go around the walls of the pan to loosen the cake. Turn it out and brush off any loose crumbs. Make the icing by whisking all the icing ingredients together. Drizzle cake with the icing and let set 1 hour before serving.

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