COCOA ANGEL CAKE WITH PEACH MELBA SAUCE

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Cocoa Angel Cake with Peach Melba Sauce image

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

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 8

Number Of Ingredients 12

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
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:

  • Heat oven to 350° F.
  • To make the cake: In medium bowl, stir together flour, cocoa powder, salt and the 1/3 cup sugar.
  • 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.
  • 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.
  • 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.
  • When cake has cooled, Loosen side of cake with knife or long metal spatula; remove from pan. Cut into 16 slices.
  • To serve, place 2 slices of cake onto each of 8 dessert plates. Top cake with peach mixture.

Nutrition Facts : Calories 170, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 28 g, TransFat 0 g

Maviya Maviya
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I made this cake for my husband's birthday and he loved it! The cake was moist and fluffy, and the sauce was the perfect complement. I will definitely be making this cake again.


Saira Magsi
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This cake was a bit too sweet for my taste, but it was still good. The cake was moist and fluffy, and the sauce was flavorful. I would recommend this recipe to someone who likes sweet cakes.


Kenza Kenza
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I've made this cake several times and it always turns out great. It's a bit time-consuming to make, but it's worth the effort. The cake is so light and fluffy, and the sauce is delicious.


Laura Hall
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This cake was delicious! The cake was moist and the sauce was flavorful. I would definitely recommend this recipe.


kevin agolla
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I made this cake for a party and it was a hit! Everyone loved it. The cake was moist and fluffy, and the sauce was delicious. I will definitely be making this cake again.


Chotu Vines
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This cake was a bit too sweet for my taste, but it was still good. The cake was moist and fluffy, and the sauce was flavorful. I would recommend this recipe to someone who likes sweet cakes.


KING CYCLOPS
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I made this cake for my husband's birthday and he loved it! The cake was moist and fluffy, and the sauce was the perfect complement. I will definitely be making this cake again.


Avena Write
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This cake was delicious! The cake was moist and the sauce was flavorful. I would definitely recommend this recipe.


Prishaal Pillay
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I've made this cake several times and it always turns out great. It's a bit time-consuming to make, but it's worth the effort. The cake is so light and fluffy, and the sauce is delicious.


Ali Dahir
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This cake was a hit! I made it for a party and everyone loved it. The cake was moist and fluffy, and the peach melba sauce was the perfect complement. I will definitely be making this cake again.