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Cocoa Angel Food Cake
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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. 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.
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Printed from tasteofhome.com Sep 4, 2008Copyright Reiman Media Group, Inc © 2008 |