Chocolate Angel Food Cake
This light and airy cake needs to be eaten within 24 hours of baking
Makes enough for: 1 cake
Ingredients
- 10 egg whites
- 5 mls cream of tartar
- 2.5 mls fine salt
- 300 g fructose, divided
- 105 g flour
- 20 g cocoa powder
Method
- Preheat the oven to 170° Celsius
- Place the egg whites, cream of tartar and salt into a stand mixing bowl
- Using a balloon whisk, whisk on high for 1 minute
- Slowly add 200g fructose until a stiff meringue forms
- Sieve together the flour, cocoa powder and remaining fructose
- Gently fold the flour mixture into the meringue
- Place into a Bundt tin / silicone pan
- Bake for 45 minutes
- Remove from the oven and leave to cool in the tin
Notes
Dave added jam to his cake and loved the result