Chocolate Angel Food Cake Recipe
May 31, 2009
Chocolate Angel Food Cake
1 cup all-purpose flour
1/4 cup cocoa
1-1/2 cups sugar
10 egg whites
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1-1/2 teaspoons vanilla
Preheat oven to 325 degrees F.
In medium bowl, sift flour. Sift flour again twice with cocoa and 1/2 cup sugar. Set aside.
In large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time until stiff peaks form. Fold in flour mixture and vanilla.
Pour into ungreased tube pan. Bake for 55 to 65 minutes. Invert pan for about 1 hour or until the chocolate angel food cake is cool.
Cinnamon Chocolate Angel Food Cake Recipe
1-1/2 cup egg whites (10-12 eggs)
1 cup sifted flour
1-1/2 cups sifted confectioner’s sugar
3 tbsp. unsweetened cocoa
1/2 teaspoon cinnamon
1-1/2 teaspoons cream of tartar
1 teaspoon vanilla
1 cup sugar
Bring egg whites to room temperature, about 1 hour.
Meanwhile, sift flour, cocoa, powdered sugar, and cinnamon together three times. Set aside.
In a large mixer bowl, beat the egg whites, cream of tartar, and vanilla with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, two tablespoons at a time, beating on high speed until stiff peaks form. Transfer to a larger bowl if needed.
Sift about 1/4th of the flour mixture over the beaten egg whites. Fold in gently. Repeat, folding in the remaining flour mixture in fourths. Pour into ungreased 10-inch tube pan.
Bake on the lowest oven rack at 350 degrees F for 40-45 minutes or until the top springs back when touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of the chocolate angel food cake from pan; remove.
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