Chocolate Angel Food Cakes
|Cake flour||9 Tablespoon, sifted|
|Unsweetened cocoa||2 Tablespoon|
|Egg whites||6 Large|
|Cream of tartar||3⁄4 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|Cooking spray||1 Tablespoon|
|Powdered sugar||1 1⁄2 Teaspoon|
Preheat oven to 350Â°.
Sift together first 3 ingredients.
Repeat proce dure 3 times; set aside.
Beat egg whites, cream of tartar, and salt at high speed of a mixer until foamy.
Gradually add 1/4 cup sugar, beating until soft peaks form.
Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in flour after each addition.
Fold in extracts.
Spoon batter evenly into 4 (4 inch) tube pans heavily coated with cooking spray, spreading evenly.
Bake at 350Â° for 25 minutes or until cakes spring back when lightly touched.
Invert pans; let cakes cool upside down in pans 40 minutes.
Loosen cakes from sides of pans using a narrow metal knife.
Invert cakes onto individual plates.
Sift powdered sugar over cooled cakes.
Garnish with raspberries, if desired.