Chocolate Angel Cake

 

Ingredients:

10

 

Egg Whites

1-1/2

Cup

Confectioners Sugar

1

Cup

All-Purpose Flour

1-1/2

Sp

Cream Of Tartar

Cup

Unsweetened Cocoa

1

Tsp

Vanilla

1

Cup

Sugar

Frosting: (optional)

1-1/2

Cup

Whipped Cream

Cup

Confectioners Sugar

 

 

Chocolate Curls

Directions:

Preheat oven to 350.

Sift the flour, 1-1/2 cup confectioners sugar and coco powder 3 times, set aside.

Place the egg whites in a large bowl with the cream of tartar and vanilla. Beat with an electric mixer on high until soft peaks form. Gradually add sugar, 2 tablespoons at a time, until stiff peaks form. Gently fold in of the flour mixture into the egg white. Repeat with the remaining flour mixture. Pour the batter into a 10 ungreased tube pan or bundt pan. Using a knife gently cut through batter to remove any air pockets. Bake on lowest rack for 40-45 minutes or until top springs back when lightly touched with your fingers. Immediately invert the cake pan onto a wire rack, leave cake in pan. Cool thoroughly before loosening sides of cake from pan and removing.

Meanwhile (if using) make frosting: In a chilled medium bowl beat the whipping cream with an electric mixer until soft peaks form. Add cup confectioners sugar, beating until just combined. Split the cooled cake into 2 layers. Place a layer, cut side up on a serving plate, spread with of the frosting. Place the second layer, cut side down, on top of the frosted layer, Frost the top and sides of the cake. If desired, garnish with chocolate curls.

 

Yields

12 servings

 

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