Cocoa Angel Food Cake

INGREDIENTS

1-3/4 cups egg whites (about 14 egg whites)
3/4 cup sifted whole wheat pastry flour or sifted unbleached flour 
1/4 cup unsweetened cocoa powder
1 teaspoon cream of tartar
1 teaspoon vanilla
1/2 cup Sugarlesse™
Fresh fruit: strawberries, raspberries, blueberries, or peaches

INSTRUCTIONS

Place the egg whites in a 6−quart bowl. Let stand at room temperature for 30 minutes.

Meanwhile, preheat oven at 350F; sift the flour and cocoa together
4 times; set aside. Using an electric mixer, beat the egg whites on high speed until foamy. Add the cream of tartar and vanilla. Then beat on medium speed until the egg whites form soft peaks. Add SugarlesseTM 1 tablespoon at a time and continue beating at medium speed until the egg whites form stiff peaks but are not dry.

Sift 1/4 of the flour mixture over the egg whites and fold in using a wire whisk or spatula. Repeat sifting and folding in the flour 3 more times.

Spoon the batter into an ungreased 10" tube pan with a removable bottom. Use a thin knife to cut through the batter to remove any large air pockets. Bake at 350F until the cake springs back when lightly touched (about 30 minutes). Invert the pan onto a wire rack. Let it cool for at least 1-1/2 hours. Slice and serve with the fresh fruit.

Yield:  8 servings