Chocolate Angel Food CakeSubmitted by: MDAWNOTT
IntroductionThe best I've ever tried The best I've ever tried
3/4 cup Softasilk Cake Flour
1/4 cup Hershey's unsweetened cocoa powder
1-1/2 cups sugar
9 egg whites
1/4 teaspoon salt
1 teaspoon cream of tartar
3/4 teaspoon vanilla extract
3/4 teaspoon almond extract
1 - Preheat the oven to 325F
2 - Sift together the flour, cocoa powder and 1/2 cup of the sugar
3 - Beat the egg whites until foamy. Add the salt and cream of tartar and continue to beat until they hold soft peaks; the tops of the whites should droop a little bit when you remove the beaters. Beat in the remaining sugar and extracts and contine to beat until the peaks become a little stiffer.
4 - Gradully and gently fold in the flour mixture, using a rubber spatula or your hand. Turn the batter into an ungreased 9- or 10- inch angel food cake pan and bake 45 minutes to 1 hour, until the cake is firm, resilient and nicely browned.
5 - Invert the cake onto a rack and let cool for about an hour. Cut carefully around the sides of the cake and remove. Cool completely before slicing with a serrated knife or pulling apart with two forks.
Number of Servings: 16
Recipe submitted by SparkPeople user MDAWNOTT.