Angel Food Cake with Chocolate Sauce

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Joan Lunden

Recipes /

Angel food large

This angel food cake recipe comes from cookbook author Ruth Spears. You can serve it with either a chocolate or a raspberry sauce. If you are really daring, try serving with both!

Serves 12

1 cup sifted cake flour
1 1/2 cups sifted superfine sugar
1 1/2 cups egg whites (about 12 large), at room temperature
1 teaspoon cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 teaspoon fresh lemon juice
Low-Fat Chocolate Sauce or Raspberry Sauce, as an accompaniment

Preheat the oven to 325°F Sift the flour 6 times with 1/2 cup of the already-sifted sugar and set the mixture aside.

In a very large bowl, combine the egg whites with the cream of tartar and the salt, and beat the mixture with an electric mixer just until stiff peaks form. Sift a little of the remaining cup of sugar over the whites, and gently fold in with a whisk. Repeat gradually until all the sugar is incorporated. Then sift a little of the reserved sugar/flour mixture over the egg whites, and fold it in. Repeat gradually until it is all incorporated. Fold in the vanilla and al¬mond extracts and the lemon juice.

Turn the batter into an ungreased 10-inch tube pan. Bake about 1 hour, then test by pressing lightly in the center. If the cake springs back, it is done. If not, bake up to 15 minutes more, testing at 5-minute intervals.

Remove the pan from the oven, invert it on a rack, and let the cake cool for 1 1/2 hours. The pan must be raised from the countertop at least 1 inch or so while this takes place. When thor-oughly cooled, remove the cake from the pan by loosening the sides with a metal spatula.

To serve, pierce with a fork at intervals to mark portions, and pull apart with two forks to avoid mashing the cake. Serve with either the chocolate sauce, the raspberry sauce, or a little bit of both sauces.

Nutritional Analysis per serving, without Low-Fat Chocolate Sauce or Raspberry Sauce: 143 calories; 0% calories from fat; 0 grams offat; 144 milligrams of sodium

Source: Joan Lunden’s Healthy Cooking by Joan Lunden and Laura Morton - See more at:

Categories: Recipes
About The Author
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Joan Lunden truly exemplifies today’s modern working woman. An award-winning journalist, bestselling author, motivational speaker, successful entrepreneur, one of America’s most recognized and trusted television personalities, this mom of seven continues to do it all. As host of Good Morning America for nearly two decades, Lunden brought insight to top issues for millions of Americans each day. The longest running host ever on early morning television, Lunden reported from 26 countries, covered 4 presidents and 5 Olympics and kept Americans up to date on how to care for their homes, their families and themselves.

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