Chocolate angle food cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Cake flour -- sifted |
| 1½ | cup | Sugar -- divided |
| Plus 2 tablespoons | ||
| ¼ | cup | Unsweetened cocoa powder |
| 1½ | cup | Egg white -- room |
| Temperature | ||
| 1½ | teaspoon | Cream of tartar |
| ¼ | teaspoon | Salt |
| 1½ | teaspoon | Vanilla extract |
| Chocolate Fluff Frosting: | ||
| 2 | cups | Whipped cream |
| 1 | cup | Confectioner's sugar |
| ½ | cup | Unsweetened cocoa powder |
| 1 | dash | Salt |
Directions
Sift together flour, ¾ cup plus 2 tablespoons sugar and cocoa three times Set aside. In a large mixing bowl, beat egg whites, cream of tartar, salt and vanilla until foamy. Add remaining sugar, 2 tablespoon at a time, beating about 10 seconds after each addition..
Continue beating until mixture holds stiff peaks. With a rubber scraper, fold in flour mixture, 3 tablespoons at a time. Mix will be thick. Spread into a 10 inch angel food pan. Cut through batter with a knife to remove air pockets. Bake at 350 deg. for 40 to 45 min. or until the top of cake springs when touched. Immediately invert cake in pan; cool. Run a knife around sides of cake and remove. For frosting, combine all ingredients in a chilled bowl. Beat until thick enough to spread. Frost the entire cake. Chill until ready to serve.
Yield: 12 servings.
Recipe By : Country Woman