Chocolate Angel Food Cake
|Cake flour||1 Cup (16 tbs), sifted|
|Granulated sugar||1 1⁄4 Cup (20 tbs)|
|Cocoa powder||1⁄3 Cup (5.33 tbs) (unsweetened)|
|Ground cinnamon||3⁄4 Teaspoon|
|Egg whites||1 1⁄2 Cup (24 tbs)|
|Cream of tartar||1 1⁄2 Teaspoon|
|Vanilla extract||2 Teaspoon|
|Confectioner' s sugar||2 Tablespoon, sifted|
1 Preheat the oven to 325° F.
In a medium-size bowl, sift together the flour, 3/4 cup of the granulated sugar, the cocoa, cinnamon, and salt.
2 in a perfectly clean large bowl, beat the egg whites with an electric mixer set on high speed until foamy.
Add the cream of tartarand beat until soft peaks form.
Gradually add 1/4 cup of the remaining sugar in a steady stream and continue beating until the whites are stiff and glossy but not dry.
Beat in the vanilla.
Sprinkle the remaining 1/4 cup of sugar over the top ofthewhites and fold in gently.
Gently fold in the flour mixture.
3 Spoon the batter into an ungreased 10-inch tube pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Invert the pan and let cool.
Transfer the cake to a serving platter and dust with the confectioners sugar if desired.