Chocolate spangled angel food cake

Yield: 1 servings

Measure Ingredient
1½ cup Superfine sugar -- divided
1 cup Sifted cake flour
¼ teaspoon Salt
16 larges Egg whites (2 cups), at room temperature
2 teaspoons Cream of tartar
4 teaspoons Vanilla
2 ounces Unsweetened chocolate, grated

Preheat oven to 350. Position oven rack at lowest level. Combine ¾ cup of the sugar, flour and salt; whisk well. Beat egg whites in a large bowl until frothy. Add cream of tartar. Beat until soft peaks form. Beat in remaining sugar until stiff peaks form. Fold in flour mixture ¼ cup at a time. Fold in vanilla and chocolate. Turn into ungreased two-piece 10-inch tube pan. Bake until golden brown or until toothpick inserted in comes out clean, about 40 minutes. Invert cake. Cool over a narrow-neck bottle. Loosen cake from edges of pan with narrow spatula.

Source: Harrison Daily Times, Tues., March 21, 1995 Typed for you by Marjorie Scofield March 27, 1995 Recipe By :

From: Marjorie Scofield Date: 05-12-95 (159) Fido: Cooking

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