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ORANGE CHOCOLATE SWIRL ANGELFOOD CAKE




List of Ingredients



• 1 1/2 CUPS SIFTED CONFECTIONERS SUGAR
  
• 1 CUP CAKE FLOUR
  
• 2 TABLESPOONS UNSWEETENED COCOA POWDER
  
• 1 1/2 CUPS EGG WHITES ( 10 TO 12 LARGE)
  
• 1 1/2 TEASPOON CREAM OF TARTAR
  
• 1 TABLESPOON ORANGE JUICE
  
• 1 CUP GRANULATED SUGAR
  
• 1 TABLESPOON GRATED ORANGE RIND
  
• 1 OZ. SEMISWEET CHOCOLATE, GRATED
  






Instructions



1. PREHEAT OVEN TO 350°
   
2. IN A SMALL BOWL, STIR TOGETHER CONFECTIONERS SUGAR AND CAKE FLOUR, SET ASIDE
   
3. MEASURE 1 CUP OF SUGAR/FLOUR MIXTURE, SIFT TOGETHER WITH COCOA POWDER, SET ASIDE.
   
4. IN A LARGE BOWL, ADD EGG WHITES, CREAM OF TARTAR AND ORANGE JUICE. WITH MIXER AT HIGH SEED, BEAT UNTIL SOFT PEAKS FORM. GRADUALLY ADD GRANULATED SUGAR, ABOUT 2 TABLESPOONS AT A TIME, BEATING UNTIL STIFF PEAKS FORM. TRANSFER 1/3 OF MIXTURE TO ANOTHER BOWL.
   
5. WITH A RUBBER SPATULA, FOLD IN GRATED ORANGE RIND AND PLAIN FLOUR MIXTURE INTO A LARGE BOWL OF BEATEN EGG WHITES, ABOUT 1/4 CUP AT A TIME, JUST UNTIL FLOUR DISAPPEARS.
   
6. WITH RUBBER SPATULA, FOLD COCOA MIXTURE IN REMAINING EGG WHITE MIXTURE. FOLD IN GRATED CHOCOLATE.
   
7. POUR HALF OF THE ORANGE MIXTURE INTO UNGREASED 10" TUBE PAN. GENTLY SPOON CHOCOLATE BATTER OVER ORANGE BATTER IN PAN. TOP WITH REMAINING ORANGE BATTER.
   
8. BAKE 40 TO 45 MINUTES OR UNTIL TOP OF CAKE SPRINGS BACK WHEN LIGHTLY TOUCHED WITH FINGER.
   
9. INVERT CAKE IN PAN ON FUNNEL, COOL COMPLETELY. USING A METAL NARROW SPATULA, LOOSEN SIDES OF CAKE FROM PAN, REMOVE CAKE TO SERVING PLATTER.
   






Final Comments


THE COMBINATION OF CHOCOLATE AND ORANGE GIVES THIS ANGELFOOD CAKE A WONDERFUL TASTE.

ENJOY!