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Chocolate Angel Cake Recipe

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This recipe for Chocolate Angel Cake, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky VanDyke
Added: Sunday, June 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup unsweetened cocoa powder
1/4 cup hot water
1 1/2 cups granulated sugar, divided
3/4 cup cake flour
1/4 teaspoon salt
12 egg whites
1 teaspoon cream of tartar

Directions:
Directions:
1. Preheat oven to 350 F. In a medium bowl, combine cocoa and hot water. Mix well; cool. In a small bowl, combine 3/4 cup of sugar, flour, and salt. Mix well; set aside.
2. In a large mixing bowl, using an electric mixer set on high speed, beat egg whites until foamy. Add cream of tartar; continue beating until soft peaks form. Gradually add remaining sugar; beat until stiff peaks form.
3. Sift half of flour mixture over egg white mixture; fold gently until combined. Repeat with the remaining flour mixture. Stir 1 cup of egg white mixture into cocoa mixture. Gently but thoroughly fold cocoa mixture into remaining egg white mixture until combined.
4. Spoon the batter into an ungreased 10-inch tube pan. Run a small knife through batter to remove air pockets. Bake until springy to the touch and a toothpick inserted near the center comes out clean, about 50 minutes.
5. Invert pan and place center tube over the neck of a bottle. Cool completely. Using a knife, loosen cake edges. Invert cake onto a serving plate; garnish with raspberries and nectarine slices or frost with chocolate frosting.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes plus cooling

 

 

 

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