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Cocoa Angel Food Cake

Canadian.Recipes's picture
Ingredients
  Sifted cake flour 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Cocoa 1⁄2 Cup (8 tbs), sifted
  Egg whites 1 1⁄2 Cup (24 tbs)
  Cold water 2 Tablespoon
  Cream of tartar 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Vanilla extract 1 Teaspoon
Directions

Sift the flour, 1 cup sugar, and cocoa togv.
:her four times to distribute cocoa evenly; set aside.
Beat egg whites with water, cream of tartar, salt, and extract until stiff, not dry, peaks are formed.
Lightly fold in the remaining sugar, 2 tablespoons at a time.
Gently folding until blended after each addition, sift about 4 tablespoons of dry ingredients at a time over meringue.
Carefully slide batter into an ungreased 10-inch tubed pan.
Cut through batter to remove any large air bubbles.
Bake at 350°F about 45 minutes, or until cake tests done.
Immediately invert pan and cool cake completely.
Remove from pan as directed for sponge-type cakes.
Sift confectioners' sugar over cake top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Party

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