I used to love baking and would bake something nice for the house nearly every week, but I’ve gotten out of the habit of it due to time and well I’m trying to eat as healthy as possible and having tasty delicious cookies and brownies lying around the house doesn’t exactly help matters. But today, I just got in the mood and I had some egg whites that needed to be used before their expiration date so decided on a Chocolate Marbled Angel Food cake. I have made this before and loved it, it is so light and airy and is a great alternative to other cakes as this cake contains no fat whatsoever!! It can be macro-friendly if you have a decent amount of carbs in your diet, or even if you were to have it as a treat it is delicious and very voluminous for the calories meaning you can have quite a big piece for an ok amount of calories.
Chocolate Marbled Angel Food Cake
500g O’Egg liquid egg whites (room temperature) – estimated about 12 large egg whites
185g self-raising flour
200g caster sugar
2 tsp vanilla extract
15g cocoa powder
1. Preheat oven to 170c (fan). Make sure egg whites have been at room temperature for at least 30 minutes before attempting to whisk them, as they won’t be as voluminous if they are cold straight from the fridge.
2. Whisk egg whites until soft peaks form, then gradually add in the sugar until stiff peaks form. Add in the vanilla extract and lightly beat again.
3. Sieve the flour into a bowl.
4. Divide the egg white and sugar mixture evenly into two bowls.
5. Add 100g of the flour in two batches to one bowl of the egg white mixture, slowly folding in with a spatula, trying not to knock any air out of the egg whites.
6. To the second bowl of egg white mixture add 85g flour and the 15g cocoa powder again in two batches, slowly folding in to keep as much air in the mixture as possible.
7. Spoon in some of each of the plain and chocolate mixtures into an ungreased (yep trust me on this!!!) tube baking pan so alternating spoons as you will use a skewer to marble the mixes together to get that nice marbled effect. Continue like this until all the mixture is in the pan.
8. Place the baking pan on a baking sheet (in case of overflow... no one wants to have to clean out the oven!!), and put in the oven for 35-40 minutes. Bake until the cake is golden and springs back when lightly pressed.
9. Invert the pan and let the cake cool in the pan for 1 hour, when cooled, run a knife around the pan to release the cake.
Macros per slice (12 servings per cake) are 144 calories 0.5F/29C/6P (did you see the size of the slice you get for these macros... its huge!!!). It is a great little weekend, or evening treat or anytime treat really!!! Life is about balance and moderation and if you can't enjoy a slice of cake with your cup of tea on a rare occasion then what is life?!?!
If you make this recipe, please share on social media and tag me, I love when I see people making my recipes!
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