13 Jan Choc Swirl Strawberry Angel Food Cake
I know it sounds odd. But hear me out.
This cake is simpler than it sounds and a lil bit different! It involves whipping egg whites and creating a meringue type mixture. I then swirled through some sugar free hot chocolate powder and it turned out really great! Don't be put off by the whipping bit - 3 or 4 mins is all you need and you're set for a light, airy crumb.
Choc Swirl Strawberry Angel Food Cake
AuthorMaxine SchuilingCategoryChristmas, Desserts, Gluten free, High protein, Holiday celebration eats, Macro friendly, Valentine\'s DayDifficultyIntermediatePreheat oven to 175 degrees.
Using a stand mixer or a hand beater, beat your egg whites. Add cream of tarter and slowly add the granulated sweetener as stiff peaks form. Beat in the remaining 'meringue mix' ingredients.
Combine the dry ingredients except the hot chocolate powder and mix.
Fold them into the meringue mix. Add your hot choc and fold only once more.
Pour into a greased cake tin. Bake for 25 mins (knife should come out clean).
Servings 8
Ingredients
Directions
Preheat oven to 175 degrees.
Using a stand mixer or a hand beater, beat your egg whites. Add cream of tarter and slowly add the granulated sweetener as stiff peaks form. Beat in the remaining 'meringue mix' ingredients.
Combine the dry ingredients except the hot chocolate powder and mix.
Fold them into the meringue mix. Add your hot choc and fold only once more.
Pour into a greased cake tin. Bake for 25 mins (knife should come out clean).