Serve a slice of cake with a scoop of frozen yogurt and fresh strawberries or raspberries.
1 cup cake flour
1 1/3 cups granulated sugar
12 large egg whites, at room temperature
1 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
6 tablespoons mini chocolate chips (3 ounces)
2 teaspoons confectioners’ sugar
1. Preheat the oven to 350°F. Have a long-necked bottle ready to hang the cake on as it cools. On a sheet of waxed paper, sift together the flour and ⅓ cup of the granulated sugar. Set aside.
2. In a large bowl, with an electric mixer, beat the egg whites, cream of tartar, and salt until soft peaks form. Gradually beat in the remaining 1 cup granulated sugar, 1 tablespoon at a time, until very stiff peaks form. Beat in the vanilla and almond extracts until well combined.
3. Sift the flour-sugar mixture over the egg white mixture and sprinkle the chocolate chips lightly over the top, then fold into the egg whites.
4. Pour the batter into an ungreased 10-inch angel food cake pan or tube pan and bake 1 hour, or until the cake is golden brown and pulls away from sides of pan. Cool the cake upside down in the pan set over the neck of a bottle.
5. Loosen the sides of the cake with a metal spatula and invert onto a cake plate. Using a fine-mesh sieve, dust the cake with the confectioners’ sugar. Makes 10 servings
Good source of: riboflavin, selenium
Angel food cakes are cooled upside down in the pan to keep the soufflé-like cake from collapsing as it cools. Many angel food cake pans have three "legs" on their rim to support the pan when it’s turned upside down. But if you’re using a pan without legs, you can invert the cake pan over the neck of a bottle. Use a glass bottle, preferably a full one to counterbalance the weight of the cake.
If you are carefully watching your sodium, be sure to read this before preparing this recipe:Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.