Marble Angel Food Cake 8 10 Egg Whites
|Sifted cake flour||1 Cup (16 tbs)|
|Granulated sugar||1 1⁄4 Cup (20 tbs), sifted|
|Egg whites||1 Cup (16 tbs)|
|Cream of tartar||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
Sift together 1/2 c of flour, the cocoa, and 1/4 c of sugar 4 times.
Sift remaining 1/2 c flour 4 times.
With a wire whisk, hand beater, or electric beater at high speed, beat egg whites and salt until foamy.
Add cream of tartar, and continue beating until stiff enough to stand in peaks, but not dry.
Add remaining 1 c sugar, 2 tablesp at a time, beating after each addition with whisk, hand beater, or electric beater at low speed, until sugar is just blended.
Fold in flavorings.
Divide mixture in two parts.
Into one lightly fold flour.
Into other lightly fold flour and cocoa mixture.
Place by tablespoonfuls in an ungreased 9" tube pan, alternating white and chocolate mixtures.
Bake in moderate oven of 325°F for 45-50 min., or until done.
Then invert on a cake rack for 1 hr., or until cold, before removing from pan.
Serve plain, sprinkled lightly with confectioners' sugar, or frosted with Double Boiler Frosting, or Yummy Chocolate Frosting.
Use leftover egg yolks in Gold Cake II, Or see uses of egg yolks in Index.