Sunday, November 15, 2009

Red Velvet Angel Food Cake

One of my absolute favorite desserts of all time is a nice, fatty, cream-cheesy red velvet cake. I love soul food, and especially love topping off that meal with a rich slice of red chocolate cake. Since joining weight watchers, I’ve enjoyed finding recipes for my old favorites, retooled in a diet-friendly fashion.

This entry is part one in what I hope to be a Red Velvet Series. I’ve found three recipes for light red velvet cake so far, and I’ll bake whatever I find.

This particular cake comes from weight watchers online. It is an adaptation of the standard angel food cake, which is a light and fluffy cake made mostly from egg whites with just a little flour. This version adds cocoa and red food coloring to make a cake that tastes just like standard red velvet cake, except spongier (aka lighter, aka less guilty-feeling). I added cream cheese frosting from for 0 additional points. (one slice of cake is 3 points...compared to regular red velvet, which is at least 12)

The results were FABULOUS. Light, fluffy, chocolatey, and the cream cheese frosting added the perfect touch of coolness. If anything, I thought the cake got better as it sat for a while. Although I gave away 14 of the 16 slices, I ate one immediately and saved one for dessert later. The slice I ate later tasted even more moist than the first slice, that was only an hour out of the oven. The first slice tasted like chocolate angel food cake, while the second tasted like actual (albeit light) red velvet cake.

A few notes before we get started:

You will need a NON-nonstick angel food cake pan. Ideally, it will also be in two pieces (movable bottom) and will have feet for proper upside-down cooling, but apparently the NON-nonstick function is essential. I learned, from reading the reviews of various angel food cake pans, that angel food cakes rise by “climbing” up the side of the pan. They can’t climb if there is nothing to stick to. If you get a NON-nonstick pan, you will be rewarded with a tall and fluffy cake. Cleanup really was not that difficult; a quick soak and a once-over with a scrubby sponge did the trick.

This takes a while to prepare. I think I'd budgeted half an hour, which was absurdly optimistic given the fact that the egg whites alone took at least twenty minutes to beat.

Sixteen egg whites require a REALLY large bowl. As they got bigger, I had to split the whites into two separate bowls. I’m not sure how big your largest bowl is, but mine wasn’t big enough.

1 Fl. oz of food coloring requires you to buy a separate color. I sprung for one of the 4-color variety packs, only to discover that each color bottle in the variety only held 1/4 oz. The cake still tasted lovely, but was a less deep shade of red than it should have been.

And now, on to the recipe!

From 3 points per serving!

  • 1/3 cup(s) unsweetened cocoa, do not use Dutch cocoa
  • 1/4 cup(s) water, boiling
  • 2 tsp vanilla extract
  • 1 fl oz food coloring, red
  • 1/4 tsp table salt
  • 1 3/4 cup(s) sugar, divided
  • 1 cup(s) cake flour
  • 16 large egg white(s), about 2 cups
  • 2 tsp white vinegar


Preheat oven to 350ºF.

In a medium bowl, combine unsweetened cocoa, boiling water, vanilla and food coloring; whisk and set aside.

In another medium bowl, combine salt, 3/4 cup of sugar and cake flour; mix well and set aside.

Using an electric mixer, in a large bowl, beat egg whites until foamy. Add vinegar; continue to beat until soft peaks form. With electric mixer running on slow speed, gradually add remaining cup of sugar; increase to high speed and beat until stiff peaks form.

Remove a heaping cup of egg whites and add it to chocolate mixture; gently combine and set aside.

Sift flour mixture over egg whites, a little at a time, and fold after each addition to incorporate.

Add chocolate mixture and gently fold into egg whites. When just combined, turn batter into a two-piece 10-inch angel food cake pan with feet; smooth top into an even layer.

Bake until a toothpick inserted in center of cake comes out clean, about 40 to 45 minutes. Remove cake from oven and invert pan onto its feet so the inverted cake can cool properly (the cake will not fall out of the pan). If your pan does not have feet, invert it over the neck of a wine bottle or a glass soda bottle.

When cake is completely cool to the touch, loosen edges with a sharp knife and remove cake from pan. Slice into 16 pieces and serve. Yields 1 piece per serving.

But what is red velvet anything without cream cheese frosting? Hungry-Girl’s version adds 0 points. It was a little goopy, but perhaps I didn’t let it set long enough? (1 hour?) Cream Cheese Frosting

Combine these ingredients, then allow to set in the fridge:

4 oz. fat-free cream cheese, softened
1/3 cup Fage Total 0% Greek Yogurt (or another thick, plain fat-free yogurt)
1/2 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. vanilla extract

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...