If you ever long for a dessert on the lighter side, or if you are watching your fat intake, this delightfully different angel food cake is for you. It has a base flavor of Dutch process cocoa, enhanced by the remarkable flavors of cinnamon, espresso and cloves.
1 2/3 cups Sifted Granulated sugar, divided 3/4 cup Sifted Cake flour 1/2 cup Sifted unsweetened Dutch Cocoa 1 1/4 tsp Instant espresso powder 1/4 tsp Ground cinnamon 1/8 tsp Ground cloves 6 grinds finely ground black pepper 1 3/4 cups Egg whites, at room temp 1 1/4 tsp Cream of tartar Pinch Salt 2 tsp Vanilla
Confectioners' sugar or whipped cream.
Oven Temp ~ 375° Baking Time ~ 30 - Pan Type ~ 10 inch tube pan (2 piece)
Preheat oven, adjust rack to position 1/3 up from oven bottom.
In the work bowl of food processor fitted with steel blade or in a blender,
place 1 cup sugar (reserve the rest). Process at highest speed in 2 or 3
"bursts" of 10 to 15 seconds each, until sugar is very fine-textured. Remove
from processor, set aside.
Return the work bowl to processor or blender. Combine remaining 2/3 cup
sugar, cake flour, cocoa powder, espresso powder, cinnamon, cloves and
pepper. Process at highest speed in 3 "bursts" of 10 to 15 seconds each until
fine-textured and well-mixed. Remove from processor, set aside.
In a large clean bowl combine room temperature egg whites, cream of
tartar and salt. With sturdy hand-held electric mixer, beat at medium
speed until combined, then increase speed to high and beat until very white
and foamy. Gradually add, about 1 tablespoon at a time, add the processed cup of
sugar, beating between each addition. With last addition of sugar, add
vanilla. Continue beating until meringue holds stiff peaks, but do not
Sift in about 1/2 cup of the processed sugar-cocoa-flour mixture, then
gently fold in with a large rubber spatula. Do not over stir. Continue
sifting in additions of the sugar-cocoa-flour mixture, about 1/2 cup at a
time, making certain to scrape the bowl edges and bottom frequently. When
folding into the mix, be very gentle but fast. You'll see that this
folding does deflate the meringue slightly, but the batter should still be
thick. Fold in the last addition of dry ingredients just until everything is
combined; do not over mix.
Carefully turn South Of The Boarder Angel Cake batter into assembled tube pan. Gently level with spatula.
Now, using a flat knife, cut through the batter several times in a pattern
of concentric circles to get rid of any large air bubbles. Place pan into
Bake South of the Boarder Cake. Do not open the oven door for the first 25 minutes. When done,
cake will spring back if pressed lightly with a fingertip. Do not over bake.
Remove angel cake from oven; place right side up on a cooling rack.
As quickly as you can pick up the (hot) tube pan, you should turn it upside
down. Very important for the cake to cool while hanging. Cool undisturbed
and out of drafts until cake has reached room temperature. While it cools,
South of the Border cake will shrink a little.
When completely cooled and with pan right side up; use a stiff-bladed
plastic spatula or knife to gently loosen cake from sides of pan and tube.
Lift tube portion of pan up from sides; the cake should release easily.
Carefully loosen cake from pan bottom; gently invert onto serving plate,
turn right side up to serve. Take care to cut with a serrated thin blade knife,
slowly, to avoid smashing the cake.
Nutrition facts: for South Of The Border Angel Cake
Serving Size 79 g Calories 166
Calories from Fat 6
Total Fat 0.6g 1% Cholesterol 0mg 0% Sodium 77mg 3%
Total Carbohydrates 36.3g 12%
Dietary Fiber 1.4g6% Sugars 28.2g Protein 5.7g
Vitamin A 0% Vitamin C 0% Calcium 1% Iron 5%
Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.
Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes
When Baking with Butter:
Room temperature butter in the cake batter is one of the
biggest cake baking mistakes. In fact, butter must be below 68°
to trap air molecules and build structure. Otherwise, the fat
will liquefy and the cake will be flat. To get cool
butter, cut the chilled butter into chunks and let it sit in a
bowl for 5 minutes before beating.
When Mixing Cake Batter:
You cannot over beat the eggs, sugar and butter,
but you can over beat the
flour. If you do, gluten will form and you will be making a
quick bread instead of layer cake. Beat the flour just until
there are no visible signs of dry flour, but not until the
batter is completely smooth.
Cake flour is milled from soft wheat that has
a lower gluten content and higher starch content than all-purpose flour. It helps to ensure
a fluffy texture in cakes and pastries. A substitute for cake
flour is to use all-purpose flour, but reduce the amount by 2
tablespoons per cup.
The food choices that we make every day have a profound effect
on the environment. From farm to spoon, growing our food, processing it and
transporting it all use tremendous amounts of energy, water and chemicals. By
making just a few small changes in our eating and buying habits, we can greatly
reduce this impact. When we eat green, we help the environment by reducing
global warming pollution and help ourselves by eating fresh and healthy food.
Eat local from farmers in your own neighborhood!