Recipe - Whole Grain Cocoa Angel Food Cake

Three fourths cup Whole wheat pastry flour
One fourth cup Unsweetened cocoa powder
1 One fourth cup Sugar
10 Egg whites
1 teaspoon Cream of tartar
1 teaspoon Vanilla
One half teaspoon Lemon extract

Preheat the oven to 350F.

Sift the flour, cocoa, and One fourth cup of the sugar 5 times. Set aside.

Sift the remaining 1 cup sugar into a separate bowl. Set aside.

Beat the egg whites until foamy. Add the cream of tarter and beat until the
egg whites form stiff peaks, but are not dry.

Fold in the sifted sugar, 1 tablespoon at a time. Add the vanilla and lemon
extract.

Slowly sift small amounts of the flour mixture over the batter and fold in
until all the flour is incorporated.

Pour the batter into an ungreased 10inch straightsided tube pan. Bake for
45 minutes.

Turn the pan upside down, over the neck of a bottle, and allow to cool.
Remove from pan once fully cooled.

Per serving: 126 Calories; less than one gram Fat (3% calories from fat);
4g Protein; 28g Carbohydrate; 0mg Cholesterol; 47mg Sodium Food Exchanges:
One half Starch/Bread; One half Lean Meat; 1 One half Fruit; 1 One half Other Carbohydrates

Recipe by: Lowfat Living, Robert and Leslie Cooper

Posted to EATLF Digest by "Ellen C." ellen@brakes.elekta.com on Jul 7,
1999, converted by MM_Buster v2.0l.