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Cocoa Angel Cake with Peach Melba Sauce

  • Prep 15 min
  • Total 1 hr 10 min
  • Servings 8

Low-fat and yet so chocolaty, this light cake is made extra special with a peach and raspberry sauce. From ® Prevention Healthy Cooking. ...MORE+ LESS-

Ingredients

Cocoa Cake

1/2
cup Gold Medal™ unbleached all-purpose flour
2
tablespoons unsweetened baking cocoa
1/8
teaspoon salt
1/3
cup plus 1/2 cup sugar
6
egg whites
1
teaspoon cream of tartar
1
teaspoon almond extract

Peach Melba Sauce

1/4
cup orange juice
1
tablespoon cornstarch
1
tablespoon sugar
2
peaches, peeled, pitted and sliced or 1 bag (10 oz) Cascadian Farm™ frozen organic sliced peaches, thawed
1/2
pint raspberries or 1 bag (10 oz) Cascadian Farm™ frozen organic raspberries, thawed

Steps

Hide Images
  • 1
    Heat oven to 350° F.
  • 2
    To make the cake: In medium bowl, stir together flour, cocoa powder, salt and the 1/3 cup sugar.
  • 3
    In large bowl, with electric mixer on medium speed, beat egg whites until foamy. Beat in cream of tartar and almond extract. Increase mixer speed to high. Beat in remaining 1/2 cup sugar, 2 tablespoons at a time, on high speed. Continue beating until stiff and glossy. Do not underbeat.
  • 4
    Fold flour mixture, one-third at a time, into egg white mixture. Place in an ungreased 9 x 5-inch loaf pan; bake 25 minutes or until wooden pick inserted in the center comes out clean. Turn upside down on a rack; cool 30 minutes.
  • 5
    To make fruit sauce: In small saucepan, whisk together orange juice, cornstarch and sugar. Heat to boiling over medium heat. Boil 2 minutes or until thickened. Remove from heat; stir in peaches and raspberries. Let cool.
  • 6
    When cake has cooled, Loosen side of cake with knife or long metal spatula; remove from pan. Cut into 16 slices.
  • 7
    To serve, place 2 slices of cake onto each of 8 dessert plates. Top cake with peach mixture.

Expert Tips

  • With their velvet skin and succulent flesh, peaches are popular summertime fare and are good sources of fiber.
  • Cookies, Brownies, Muffins, and More (2000) p. 116

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
0
% Daily Value
Total Fat
1/2g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
80mg
3%
Potassium
240mg
7%
Total Carbohydrate
38g
13%
Dietary Fiber
2g
9%
Sugars
28g
Protein
4g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
8%
8%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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