Angel Food Spice Cake
|Sifted cake flour||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Cocoa||1⁄4 Cup (4 tbs), sifted|
|Ground cinnamon||1 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Cream of tartar||1 1⁄2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
Sift flour, 3/4 cup sugar, cocoa, and spices together and blend thoroughly; set aside.
Beat egg whites with cream of tartar, salt, and extract until stiff, not dry, peaks are formed.
Lightly fold in remaining sugar, 2 tablespoons at a time.
Gently folding until blended after each addition, sift about 4 tablespoons flour mixture at a time over beaten egg whites.
Carefully slide batter into an ungreased 10-inch tubed pan.
Cut through batter with knife or spatula to break large air bubbles.
Bake at 350Â°F 45 to 50 minutes, or until cake tests done.
Immediately invert pan and cool completely.
Remove cake from pan as directed for sponge-type cakes.