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Chocolate Angel Cake Recipe

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

Contributor:  
Contributor:  
Terry and Carolyn Willems
Added: Tuesday, June 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sifted cake flour
1 ½ cups confectioners’ sugar
1 ¼ cup cocoa
1 Tbsp powdered instant coffee
1 ½ cups egg whites (about 10 eggs)
½ tsp salt
1 cup granulated sugar
1 ½ tsp cream of tartar

Directions:
Directions:
Sift flour, confectioners’ sugar, cocoa and coffee in your largest mixing bowl with a rotary beater until frothy. Then sprinkle in the cream of tartar. Beat again until egg whites hold stiff peaks when you lift up the beater, but are still glossy and moist looking. Sprinkle in the granulated sugar, 4 Tbsp at a time, over entire surface of the mixture. After each addition use your rubber spatula and fold in the sugar. Use as few strokes as possible but make them effective. Sift about ¼ cup of the flour mixture at a time over entire surface of the batter. After each addition again use a gentle mixing motion until all dry patches of flour are smoothed into the batter. Don’t over mix. Pour into ungreased pan very slowly and carefully. Bake at 375º for 35-40 minutes or until cake springs back when gently pressed with your finger. Remove from oven, invert your pan over a wire rack and let hang until completely cold. When cold, loosen edges with a spatula, give pan a pang on the counter and out comes your Chocolate Angel Cake.

 

 

 

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