Dark Angel Cake
Ingredients| 1 no ingredients |
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1/4 c cake flour (+2tbs) --
: sifted
3/4 c unsweetened cocoa powder
1 1/2 c sugar (+3tbs)
1/2 ts salt
1 1/2 c egg whites -- *see notes
1 1/2 ts cream of tartar
2 ts vanilla
Preheat oven to 325=B0 F.
Resift cake flour with cocoa powder,3/4 cup sugar and salt. In large
bowl, beat egg whites on low speed 1 1/2 minutes, or until frothy.
Sprinkle cream of tartar over whites. Beat on medium speed until
white and foamy. Slowly add remaining sugar, beating 2 to 3 minutes,
or until soft (not stiff), smooth peaks form.
Sprinkle one-third cocoa mixture and vanilla over egg whites. Fold in
with rubber spatula, keeping spatula under surface of batter as you
fold. Repeat two more times with remaining coco mixture. Do not
overfold. Pour into ungreased 9 or 10-inch tube pan. Bake in lower
third of oven about 50 to 60 minutes, or until cake springs back when
touched and wooden pick inserted in center comes out clean. Remove
from oven and invert tube pan on counter. Let cool in pan about
2 hours before removing.
Yield: 12-16 servings.
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NOTES : *(from 11-12 eggs), slightly below room temperature
Recipe By : COOKING RIGHT SHOW #CR9711
From: Bill Spalding <[email protected]
Servings: 12
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