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scratch - Chocolate Angel Food Cake

Source of Recipe

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Recipe Introduction

Here is a variation on the classic angel food cake. Give it a slight Mexican accent with the addition of cinnamon, or leave it out if you prefer a more normal taste.

List of Ingredients

3scratch - Chocolate Angel Food Cake

/4 cup sifted cake flour (sift before measuring)
1/4 cup cocoa
1/4 cup plus 1 cup sugar, sifted
1 teaspoon grond cinnamon, optional
1 1/4 cup egg whites, (about 10)
1 teaspoon cream of tartar
1 teaspoon vanilla extract

Combine the sifted flour, cocoa, 1/4 cup sugar, and optional
cinnamon and sift 5 times. Beat the egg whites until foamy and add
the cream of tartar. Continue beating until stiff but not dry, adding
the remaining sugar, 1 tablespoon at a time. Add the vanilla.
Sift a small amount of the flour mixture over the egg mixture and fold
gently. Repeat until all the flour mixture is incorporated. Spoon
the batter into an ungreased 9 inch tube pan and bake in a
preheated 350 degree F oven for 45 minutes. Remove and let cool
it upside down, resting the tube of the pan on the neck of a bottle if
the tube is not tall enough to keep the surface of the cake off the
counter top. Let the cake hang and cool for at least 90 minutes.
Remove the cake from the pan before storing. Serve with whipped
cream, ice cream, and/or chocolate sauce if desired. Makaes 8 - 12 servings.


Recipe