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Chocolate Angel Cake




Source of Recipe


From FoodFit


List of Ingredients




1 cup minus 2 tablespoons cake flour
2 tablespoons cocoa powder
1.5 cups superfine granulated sugar
1.25 cups egg whites (about 10 large eggs), at room temperature
1.25 teaspoons cream of tartar
0.25 teaspoon salt
1 teaspoon vanilla extract


Recipe



1 Preheat the oven to 350°F.
2 Sift the flour twice with the cocoa powder and 1/2 cup of the sugar.
3 With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.
4 Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.
5 Stir in the vanilla.
6 Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, until just incorporated.
7 Put the batter in an ungreased 10" tube pan and bake until the cake is springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.