Mom’s Cooking

Mom successfully pleased Joel with two desserts she made this past week. I’m sure Dad liked them too.
Tapioca pudding and Chocolate angel food cake. The chocolate angel food cake was a first for all of us. I had to stop at Unique to get a cake pan, but it was customer appreciation day, and we got an extra 25% off! Hurray!
Nordicware makes a nice 2-piece angel food cake pan (A tip from Auntie Char Anderson for my fellow Minnesotans: the Nordicware store in the St. Louis Park area has a sale Thursday through the weekend of the first week of each month).
Below is the recipe from my nutrition instructor Weiru Chang. She is working on her home page. Right now it just has links to recipe sources.  She plans to add her own recipes in the near future.

Chocolate Lover’s Angel Food Cake

My family has high cholesterol, so we try not to eat too many eggs. We have enjoyed this yolk-free, fat-free cake for a while. We add some fresh fruit or use frozen fruit and make a sauce. You can also use this to dip into a chocolate fondue. What a fun party that would be!



Unsweetened cocoa (Dutch-Processed) powder

¼ cup + 1 T

Boiling water

¼ c


2 t


1 ¾ c

Sifted cake flour

1 cup



16 large egg whites

2 c

Cream of tartar

2 t

Preheat the oven to 350oF.

In a medium bowl combine the cocoa and boiling water and whisk until smooth. Wisk in vanilla.

In another medium bowl combine ¾ cup sugar, the flour, and salt and whisk to blend.

In a large mixing bowl beat the egg whites until frothy (a good mixer is very handy here), add the cream of tartar, and beat until soft peaks form when the beater is raised. Gradually beat in the remaining 1 cup of sugar, beating until very stiff peaks form whne the beater is raised slowly. Remove 1 heaping cup of egg whites and place it onto the cocoa mixture.

Dust the flour mixture over the remaining whites, ¼ cup at a time, and fold in quickly but gently.

Whisk together the egg white and cocoa mixture and fold into the batter until uniform. Pour into the tube pan (batter will come to ¾ inch from the top), run a small metal spatula or knife through the batter to prevent air pockets, and bake for 40 minutes or until the cake tester inserted in the center comes out clean and the cake springs back when lightly pressed. (The center will rise above the pan while baking and sink slightly when done. The surface will have deep cracks like a soufflé.)

Cool the cake completely in the pan

Loosen the sides with a long metal spatula and remove the center core of the pan. Dislodge the bottom and center core with a metal spatula or thing, sharp knife. Invert into a serving plate. Wrap airtight or it will dry out.

Categories: Food and drink | 3 Comments

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3 thoughts on “Mom’s Cooking

  1. dm

    Ok, every time I hear the term "cream of tartar", 1 thought comes to my mind; the tartar that dental hygenists scrape off your teeth when you visit the dentist, they save it with all of the other tartar they scrape from everyone’s teeth, and ship it to a processing plant where that plant grinds it all into a powder.  After they add water to the powder, they get "cream of tartar"!

  2. Katrina

    Actually,cream of tartar is a obtained from sediment produced in the process of making wine.

  3. dm

    I did a search about cream of tartar because I was curious to see what were the ingredients.  I still think it’s a funny term. 

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