Printable | Taste of Home

Cocoa Angel Food Cake

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

Let egg whites stand at room temperature for 30 minutes. Sift the
flour, 1/2 cup sugar and cocoa together twice; set aside. Add
cream of tartar and salt to egg whites; beat on medium speed until
soft peaks form. Gradually add remaining sugar, about 2 tablespoons
at a time, beating on high until stiff glossy peaks form and sugar is
dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.

Printed from tasteofhome.com Sep 4, 2008

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Cocoa Angel Food Cake cont.

Gently spoon into an ungreased 10-in. tube pan. Cut through the
batter with a knife to remove air pockets. Bake on the lowest oven
rack at 350° for 50-60 minutes or until lightly browned and
entire top appears dry. Immediately invert pan; cool completely,
about 1 hour. Run a knife around side and center tube of pan.
Remove cake to a serving plate.

Yield: 12 servings.