Black and White Angel Food Cake - Light

Cooking Light Recipe Calories: 210 Calories from fat: 3% Fat: 0.6g Saturated fat: 0.3g Monounsaturated fat: 0.1g Polyunsaturated fat: 0.1g Protein: 4.7g Carbohydrate: 47.3g Fiber: 0.5g Cholesterol: 1mg Iron: 0.8mg Sodium: 111mg Calcium: 9mg

Black and White Angel Food Cake - Light

Photo by Stephanie M.

  • Prep Time


  • Total Time


  • Servings



  • Cake:

  • 1

    cup cake flour (about 4 ounces)

  • cups granulated sugar, divided

  • ½

    teaspoon cream of tartar

  • ¼

    teaspoon salt

  • 12

    large egg whites

  • 1

    teaspoon fresh lemon juice

  • ½

    teaspoon vanilla extract

  • 2

    tablespoons unsweetened dark cocoa (such as Hershey's Special Dark)

  • Glaze:

  • cups powdered sugar

  • 2 tablespoons tub light cream cheese, softened

  • 1

    tablespoon 1% low-fat milk

  • 1

    teaspoon vanilla extract

  • ¾

    teaspoon unsweetened dark cocoa (such as Hershey's Special Dark)

  • Topping:

  • Sliced strawberries (optional)


Preheat oven to 325°. To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside. Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy. Add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in juice and 1/2 teaspoon vanilla. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition. Spoon half of batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Sift 2 tablespoons cocoa over remaining batter; fold in. Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife. Bake at 325° for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate. To prepare glaze, place powdered sugar, cream cheese, milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Drizzle half of glaze over cake. Add 3/4 teaspoon cocoa to remaining glaze; stir well to combine. Drizzle cocoa glaze over cake. Refrigerate 5 minutes or until glaze is set. Garnish with strawberries, if desired. Note: Place leftover egg yolks in an airtight container, cover with a thin layer of water, and refrigerate for up to two days; use them to make custards, such as our Cinnamon Crème Anglaise.


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