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Easing into Resolutions & a Recipe for Black and White Angel Food Cake

Remember that time I was flapping my pie hole about needing a bit of a detox after the holidays? Well… I suppose that time has come. No more eggnog {the rum part is debatable}, candy, or cookies; or gravy, for that matter.

Black and White Angel Food Cake
It’s almost time to bring on the greens, the big mugs of white tea, and – sigh – things like quinoa and spelt kernels. I don’t have anything against these ingredients, but after the delectable month {or two, or… if we’re being honest, three} I’ve had, they sound like torture.

Black and White Angel Food Cake
So naturally the proper way to do this is to be slow and steady with the introduction of new foods, you know – tortoise and hare style. Skip the butter-laden cookies {yum}, rich fudge {drool}, and breathtaking tarts {ahh…}, but don’t chow down on the kale just yet. First try this Black & White Angel Food Cake. It’s a step up, nutritionally speaking, but still deserves its own swoon-worthy food group.

I adapted the recipe from Cooking Light, and served it with a quick raspberry sauce. Not only will you feel good about eating this cake, but your ego will soar once you hear the collective oohs and aahs from around the table; go ahead, have another piece. You know you want to.

Black and White Angel Food Cake
Black & White Angel Food Cake
Adapted from Cooking Light
Serves 1-10

Ingredients:
CAKE
2 tablespoons cornstarch plus all-purpose flour (a little more than ¾ cup) to make 1 cup
1 ½ cups granulated sugar, divided
½ teaspoon cream of tartar
¼ teaspoon sea salt
12 large egg whites
1 teaspoon lemon juice
Seeds of 1 vanilla bean (or ½ teaspoon vanilla bean paste)
3 tablespoons unsweetened cocoa powder

GLAZE
3 tablespoons light cream cheese
1 cup icing sugar
3 tablespoons skim milk
½ teaspoon pure vanilla extract
2 teaspoons unsweetened cocoa powder

RASPBERRY SAUCE
1 cup fresh or frozen raspberries
¼ cup red wine
1 teaspoon pure vanilla extract
1 tablespoon granulated sugar

Instructions:
CAKE
1. Preheat oven to 325 degrees Fahrenheit. Whisk cornstarch and flour mixture with ¾ cup granulated sugar and set aside.

2. In a large bowl, combine cream of tartar, salt, and egg whites – beat with an electric mixer on high speed until the egg whites are foamy and have tripled in volume. Add the remaining ¾ cup granulated sugar, a tablespoon every five seconds, and continue to beat until stiff peaks form (scraping down the sides of the bowl with a rubber spatula occasionally). Add the lemon juice and vanilla and mix until incorporated.

3. Sift the dry mixture from Step 1 over top of the meringue, ¼ cup at a time, and fold in with a rubber spatula between additions; once it’s all been added and the mixture is smooth, gently spoon half of the batter into an ungreased tube or bundt pan. Sift the unsweetened cocoa powder over the remaining batter and fold in. Add the remaining batter to the pan, and smooth with a spatula. Bake in preheated oven for 50-60 minutes, or until the cake springs back when lightly touched. Remove from oven, place pan, inverted, onto serving dish, and let cool completely. When at room temperature, loosen the edges with an offset spatula and remove pan.

GLAZE
Combine all ingredients in a large bowl and beat with an electric mixer on medium until smooth. Drizzle over top of cake as desired.

SAUCE
Combine all ingredients in a small saucepan over medium heat. Bring to a boil, stirring occasionally, and then reduce heat to low. Simmer the mixture, stirring often, until berries have broken up and sauce has thickened; serve hot or cold.

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  1. Krista01-03-12

    It’s funny, since it’s summer here in Australia, I haven’t craved the usual rich holiday fare. I’m sure that will all change in six months though. :-) Love how prettily you decorated this cake – so lacy. :-)

  2. Stephanie Arsenault01-09-12

    I can definitely see how that would happen! Hope everything is great for you in Australia, Krista!

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