Cocoa Angel Food Cake
Taste of Home
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"This delicious chocolaty cake is so simple, I've made it hundreds of times," writes Lorraine Olson of Madison, Minnesota. "I never frost it. Instead I serve it with whipped topping, ice cream or sometimes even plain. The recipe won first prize at our county fair."
SERVINGS: 12
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 20 min. + standing Bake: 35 min. + cooling
Ingredients:
- 12 egg whites
- 3/4 cup cake flour
- 1-1/2 cups sugar, divided
- 1/4 cup baking cocoa
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
Directions:
Let egg whites stand at room temperature for 30 minutes. Sift the flour, 1/2 cup sugar and cocoa together five times; set aside. in a mixing bowl, beat egg whites, cream of tartar and salt on high speed until soft peaks form. Add the remaining sugar, 2 tablespoons at a time, beating well after each addition. Gradually fold in sifted dry ingredients.
Spoon into an ungreased 10-in. tube pan. Bake at 350° for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. Loosen sides of cake from pan and remove. Yield: 12 servings.