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Home > Recipes > Desserts > Cocoa Angel Cake with Peach Melba Sauce

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Cocoa Angel Cake with Peach Melba Sauce

Cocoa Angel Cake with Peach Melba Sauce
Recipe Tip
Peach Perks
With their velvet skin and succulent flesh, peaches are popular summertime fare and are good sources of fiber.
Source
Cookies, Brownies, Muffins, and More (2000) p. 116

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Low-fat and yet so chocolaty, this light cake is made extra special with a peach and raspberry sauce. From Prevention Healthy Cooking.
Prep Time:15 min
Start to Finish:1 hr 10 min
makes:8 servings
Cocoa Cake
1/2cup Gold Medal® unbleached all-purpose flour
2tablespoons unsweetened baking cocoa
1/8teaspoon salt
1/3cup plus 1/2 cup sugar
6egg whites
1teaspoon cream of tartar
1teaspoon almond extract
Peach Melba Sauce
1/4cup orange juice
1tablespoon cornstarch
1tablespoon sugar
2peaches, peeled, pitted and sliced or 1 bag (10 oz) Cascadian Farm® frozen organic sliced peaches, thawed
1/2pint raspberries or 1 bag (10 oz) Cascadian Farm® frozen organic raspberries, thawed
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 9x5-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.
Nutritional Information
1 Serving: Calories 170 (Calories from Fat 0); Total Fat 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 80mg; Total Carbohydrate 38g (Dietary Fiber 2g, Sugars 28g); Protein 4g Percent Daily Value*: Vitamin A 2%; Vitamin C 8%; Calcium 0%; Iron 4% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 2 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
©Copyright 2009, Rodale, Inc.
 
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