Chocolate Angel Cake
|Cake flour||1 Cup (16 tbs), sifted|
|Powdered sugar||3⁄4 Cup (12 tbs), sifted|
|Unsweetened cocoa powder||3 Tablespoon|
|Cream of tartar||1 1⁄2 Teaspoon|
|Vanilla||1 1⁄2 Teaspoon|
|Powdered sugar||1 Cup (16 tbs), sifted|
|Rum royale glaze||1⁄2 Cup (8 tbs)|
Sift together flour, 3/4 cup powdered sugar, and cocoa powder into bowl; repeat sifting.
In a large mixer bowl beat egg whites with cream of tartar, vanilla, and salt at medium speed of electric mixer till soft peaks form (tips curl over).
Gradually add the 1 cup powdered sugar, 2 tablespoons at a time, beating at high speed till stiff peaks form (tips stand straight).
Sift about 1/4 cup of the flour mixture over whites; fold in.
Repeat, folding in remaining flour by fourths.
Turn the batter into an ungreased 9-inch tube pan.
Bake cake on the lower oven rack in a 375Â° oven for 30 to 35 minutes or till cake tests done.
Invert cake in pan; cool.
Using a spatula, loosen cake from pan; remove.
Drizzle Rum Royale Glaze over cake.
Slice into thin wedges to serve.