To celebrate the love of friends and family on Valentine’s Day, my mom and I made a light, healthy and delicious dessert for a Valentine’s Day dinner. It was light because of the angel cake texture, it was healthy because of the raspberry preserves filling, and delicious with the quick and easy chocolate frosting. We had to cheat this time and use boxed cake but I have included the entire angel food cake recipe here if you want to (and have time to) make that from scratch too! This is also a great bite-size snack since they are individually cut!
P.S. I know I tweeted that I would use my new heart-shaped pan for my Valentine’s Day recipe and that didn’t happen but do not fear, I will use that pan soon!
- Vegetable oil cooking spray
- 8 large egg whites
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup sugar
- 1 1/4 teaspoon vanilla extract
- 3/4 cup all-purpose flour, sifted
- 6 oz semisweet chocolate chips
- 3/4 cup sour cream
- 1/2 pint fresh raspberries
Heat oven to 350°. Coat bottom (not sides) of a 9″ x 13″ baking pan with cooking spray. Beat egg whites, 1 tbsp water, cream of tartar and salt in a bowl with an electric mixer on medium-low speed until foamy. Continue to beat, adding sugar a little at a time, until batter is fluffy. Add vanilla and beat 1 minute more. Sprinkle a small amount of the flour over top of batter and fold in; repeat 8 to 10 times or until you’ve incorporated all the flour. Spread batter in pan, coaxing evenly into corners with a rubber spatula, and shake pan once or twice to even out surface. Bake until cake is a light golden color and surface springs back gently to the touch, 25 to 30 minutes. Run a sharp knife around edges of cake to separate it from pan. Cool on a rack 2 hours.
Mix water and what is in the box!
TA – DA!
Two boxes fills up three different-sized pans so that there will be enough.
Heat berry preserves in a small pan over medium heat, stirring constantly, until it reaches a gentle simmer.
Clearly I didn’t buy the seedless kind but it still tasted delicious!
Melt chocolate in a double boiler.
Take bowl off heat; stir in sour cream.
Place a cutting board over cake pan; invert cake onto board. With a 2 1/2-inch biscuit cutter or round cookie cutter, cut 12 rounds from cake.
Top 6 rounds with 1 heaping tbsp of raspberry filling (you will have some left over), then place 6 remaining cake rounds on top.
Spread 1/4 cup frosting over top and sides. (You should have some frosting left over.)
Top with raspberries. Serve immediately, or refrigerate and bring to room temperature 1 hour before serving.
Recipe from SELF
303 calories per cake, 6.8 g fat (3.9 g saturated), 57.5 g carbs, 3 g fiber, 5.7 g protein