Recipe: Easter, traditions, and Black and White Angel Food cake recipe

Recipe: Easter, traditions, and Black and White Angel Food cake recipe

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SAN DIEGO, April 15, 2014 — Easter season is a time for Christians all over the world to celebrate the victorious resurrection of Jesus Christ.

Early Christians adopted many pagan beliefs, incorporating them into new Easter season celebrations.

As chocolate bunnies, marshmallow chickens, flavored jellybeans and colored Easter eggs line store shelves, many earnest buyers are unaware that such highly sought confections actually symbolize the advent of spring with its promise of fertility and rebirth.

Photo courtesy of Gerbil
Photo courtesy of Gerbil

Americans love Easter and many eagerly organize Easter egg hunts at schools and homes, attend church services, and happily fill Easter baskets with delicacies for their children.

Families and friends will come together to share a traditional Easter meal.

Baked ham is at the center of many Easter feasts, along with an array side dishes and desserts.

For those committed to healthy eating, enjoying such a scrumptious feast could be very challenging!

The grand finale of an Easter meal is a delicious and oftentimes decadent dessert.

A special Easter dessert recipe, Black and White Angel Food Cake, provided by Maureen Callahan, transforms a basic angel food cake into a masterpiece.

Blending the flavors of chocolate and vanilla, the Black and White Angel Food Cake is also designed for healthy consumption:



1 cup cake flour (about 4 ounces)

1 1/2 cups granulated sugar (or sugar substitute), divided

1/2 teaspoon cream of tartar

1/4 teaspoon salt

12 large egg whites

1 teaspoon fresh lemon juice

1/2 teaspoon vanilla extract

2 tablespoons unsweetened dark cocoa


1 1/2 cups powdered sugar

2 tablespoons tub light cream cheese, softened

1 tablespoon 1% low-fat milk

1 teaspoon vanilla extract

3/4 teaspoon unsweetened dark cocoa


Fresh sliced strawberries (optional)


Preheat oven to 325 degrees

To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside.

Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy. Add remaining 3/4 granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in juice and1/2 teaspoon vanilla. Sift flour mixture over egg white mixture, 1/4 cut at a time; fold in after each addition.

Spoon half of batter into an ungreased 10-inch tube pan, spreading evenly.

Break air pockets by cutting through batter with a knife. Sift 2 tablespoons cocoa over remaining batter; fold in. Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife.

Bake at 325 degrees for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.

04-15-14_Easter-4To prepare glaze place powdered sugar, cream cheese, milk and 1 teaspoon vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Drizzle half of glaze over cake.

Add 3/4 teaspoon cocoa to remaining laze; stir well to combine. Drizzle cocoa glaze over cake. Refrigerate 5 minutes or until glaze is set. Garnish with fresh seasonal strawberries.

Display this magnificent cake masterpiece on a pedestal cake stand. Use as a centerpiece for a buffet or dessert table if desired.

May the true meaning of Christ’s sacrifice remain at the fore of all celebrations as Christians all over the world celebrate Easter.

Until next time, enjoy the ride in good health!

Laurie Edwards-Tate, MS, is a health care provider of over 30 years. As a featured “Communities Digital News” columnist, LifeCycles with Laurie Edwards-Tate emphasizes healthy aging and maintaining independence, while delighting and informing its readers. Laurie is a recognized expert in home and community-based, long-term care services, and is also an educator.

In addition to writing for “Communities Digital News,” Laurie is the President and CEO of her firm, At Your Home Familycare, which serves persons of all ages who are disabled and infirm with a variety of non-medical, in-home care and concierge services.

Copyright © 2014 by At Your Home Familycare

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Laurie Edwards-Tate
Laurie Edwards-Tate, MS, President and Founder of At Your Home Familycare in San Diego, California, was among the first to recognize the growing need for services allowing individuals to remain independent created by the aging of America including the Baby Boomer generation, now being called the “Silver Tsunami.” It is the Baby Boomers who are rapidly redefining what aging and growing older means and looks like in America today. Now celebrating its 28th year in business, AYHF is among San Diego County’s Top Women-Owned Businesses and Fastest Growing Businesses, and enjoys a reputation for upholding the highest possible standards among its employees and its emphasis on customer service. Edwards-Tate is a valued contributor to the public dialogue on current issues and challenges in the home care industry, and serves in leadership roles on the Home Care Aide Association of America Advisory Board and Private Duty Home Care Association Advisory Board, as well as the Home Care Aide Steering Committee of the California Association for Health Services at Home. Edwards-Tate is frequently interviewed in the media on healthy aging, caregiving, and health care topics. Follow Laurie and AYHF at; on Facebook at, and Twitter at @AYHFamilycare