Cocoa Angel Food Cake
|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|
|Vanilla extract||1 Teaspoon|
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 350Â°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.