Best Chocolate Angel Food Cake
Posted for Low-Fat Tuesday
See my Angel Food Cake for the nutritional facts. for the best results make certain that the eggs whites are room temperature before beating and sift the flour, confectioners sugar and cocoa two times, because of the addition of the cocoa use only cake flour not all purpose or the cake will be too heavy and not rise properly as much
Servings 20
INGREDIENTS:
1-1/2 cups confectioners sugar, sifted
1 cup cake flour
1/4 cup baking cocoa
1-1/2 cups egg whites (about 10-12 eggs depending on the size of eggs)
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup granulated sugar
INSTRUCTIONS:
Preheat oven to 350 degrees F.
Set oven rack to lowest position.
Prepare an ungreased 10-inch tube pan (do not grease the pan)..
In a medium bowl sift together the confectioners sugar with cake flour and cocoa two times; set aside (sifting another time won’t hurt!).
Place the egg whites in a large copper or stainless steel bowl then allow to come to almost room temperature (about 45 minutes).
Add in cream of tartar and salt; beat on medium speed until soft peaks form.
Gradually add in the granulated sugar 2 tablespoons at a time beating on high speed until stiff peaks form and the sugar is dissolved.
Using a spatula gradually fold in cocoa mixture about a fourth at a time (use a spatula for mixing/folding do not use the beaters).
Spoon into an ungreased tube pan.
Carefully run a metal spatula or knife through batter to remove any air pockets.
Bake on the lowest oven rack for 40 minutes or until the top springs back when lightly touched and cracks feel dry.
Immediately invert pan; cool completely.
When the cake is cooled run a knife around edges and center tube to loosen, then remove cake.
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