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Chocolate Angel Cake

Diet.Chef's picture
Ingredients
  Cake flour 1 Cup (16 tbs), sifted
  Powdered sugar 3⁄4 Cup (12 tbs), sifted
  Unsweetened cocoa powder 3 Tablespoon
  Egg whites 10
  Cream of tartar 1 1⁄2 Teaspoon
  Vanilla 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Powdered sugar 1 Cup (16 tbs), sifted
  Rum royale glaze 1⁄2 Cup (8 tbs)
Directions

Sift together flour, 3/4 cup powdered sugar, and cocoa powder into bowl; repeat sifting.
Set aside.
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 375° 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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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