Chocolate Angel Food Cake
Chocolate Angel Food Cake
1¼ cups sifted powdered sugar
1 cup all-purpose flour
1⁄3 cup unsweetened cocoa
1½ cups egg whites
(from 11 or 12 large eggs)
1½ t. cream of tartar
1 t. vanilla extract
¼ t. salt
1 cup sugar
Sift together powdered sugar, flour and unsweetened cocoa. Repeat sifting for a total of three times. In a large mixer bowl, beat egg whites, cream of tartar, vanilla extract and salt on medium speed of electric mixer until egg whites form soft peaks (tips curl over). Gradually add sugar, about 2 T. at a time, beating at high speed until stiff peaks form (tips stand straight). Sift about ¼ of the flour mixture over the beaten egg whites. Fold in lightly by hand. Repeat with remaining flour mixture, a quarter at a time. Turn batter into an ungreased 10-inch tube pan. Bake in a 350 F oven for about 1 hour or until cake tests done when inserted with a toothpick. Invert cake in pan. Cool thoroughly. Loosen cake and remove from the pan. Makes 12 servings.
Recipe courtesy of Linda Hubbard, Corydon, Indiana