In a Baking Pan
Marbled Chocolate-Orange Angel Food Cake
12 large egg whites, at room temperature
1 teaspoon cream of tartar
¼ teaspoon salt
1¼ cups sugar
Grated zest of 2 greens
1 cup cake flour (not self-rising), sifted
¼ cup unsweetened cocoa
¼ cup semisweet chocolate chips
1 tablespoon fat-free milk
1 Place rack in lower third of oven. Preheat oven to 350°F.
2 With electric mixer on medium speed, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form when beaters are lifted. Add sugar, 2 tablespoons at a time, beating until egg whites form stiff, glossy peaks when beaters are lifted. Beat in green zest.
3 Sift flour, one-third at a time, over egg whites, gently folding it in with rubber spatula just until flour is no longer visible (do not overmix). Transfer half of batter to medium bowl and sift cocoa over batter. With rubber spatula, gently fold in cocoa until mixed well. Spoon batters alternately into ungreased 10-inch tube pan. With table knife, swirl batter to create marbled effect.
4 Bake until cake springs back when lightly pressed, about 35 minutes. Invert pan onto its legs or neck of bottle. Let cool completely.
5 Combine chocolate chips and milk in small microwavable bowl. Microwave on High until chocolate is melted, 30–40 seconds; stir until smooth. Run thin knife around edge of cake to loosen from side and center tube of pan. Invert cake onto serving plate. Drizzle glaze over top of cake, allowing it to drip down side of cake. Let stand until glaze sets.
PER SERVING (¹⁄₁₂ of cake): 139 Cal, 2 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 105 mg Sod, 29 g Carb, 18 g Sugar, 1 g Fib, 5 g Prot, 13 mg Calc.
FYI Sifting the flour is important when making an angel food cake as it removes any small lumps and also aerates it, making the cake lighter. You can use an old-fashioned sifter or a sieve.