Devilish angel food cake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Sifted cake flour |
| ⅓ | cup | Unsweetened cocoa powder |
| 1¼ | cup | Granulated sugar; divided |
| ½ | teaspoon | Ground cinnamon |
| 12 | larges | Egg whites |
| 1 | teaspoon | Cream of tartar |
| 2 | teaspoons | Warm water |
| 1 | teaspoon | Vanilla |
| ½ | teaspoon | Salt |
Directions
Recipe by: St. Louis Post-Dispatch 3/24/97 Preheat oven to 350 degrees.
Sift together flour, cocoa powder, ¼ cup sugar and cinnamon into a bowl; set aside.
With an electric mixer, beat egg whites, cream of tartar, warm water, vanilla and salt in a large bowl at high speed until foamy. Gradually add remaining 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, ¼ cup at a time; fold flour mixture in gently.
Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake for 45 minutes or until cake springs back when lightly touched. Invert pan; let cool completely. Loosen cake from sides of pan using a narrow spatula; revert cake onto plate.
Yield: 8 servings. Cooking Light 1997.
Posted to bakery-shoppe digest V1 Number 033 by novmom@... (Lynn A Montroy) on Apr 16, 1997