Chocolate-Lovers' Angel Food Cake
the Editors of Publications International, Ltd.
Chocolate-Lovers' Angel Food Cake
Yield
Makes one 10-inch tube cake
Ingredients
| 1-1/2 | cups granulated sugar, divided |
| 3/4 | cup sifted cake flour |
| 1/3 | cup unsweetened cocoa powder |
| 1/4 | teaspoon salt |
| 12 | egg whites |
| 1-1/2 | teaspoons cream of tartar |
| 1-1/2 | teaspoons vanilla |
Preparation
- Preheat oven to 375°F. Sift 3/4 cup granulated sugar with flour, cocoa and salt two times; set aside.
- Beat egg whites in large bowl at medium speed with electric mixer until foamy. Add cream of tartar; beat at high speed until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, 2 tablespoons at a time, beating until stiff peaks form. Blend in vanilla.
- Sift about 1/4 of the cocoa mixture over egg white mixture. Fold cocoa mixture into batter. Repeat with remaining cocoa mixture. Pour into ungreased 10-inch tube pan.
- Bake 35 to 40 minutes or until cake springs back when lightly touched. Turn pan upside-down and allow cake to cool completely.
- Remove cake from pan; place on serving plate. Dust lightly with powdered sugar, if desired.
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