Friday, July 24, 2009

Chocolate Angel Food Cake

Chocolate Angel Food Cake

Recipe from a newspaper clipping from 1962. Origin unknown.

Heat oven to 375 degrees. Use 9 inch tube pan (do not grease).


3/4 cup sifted cake flour

1 1/2 cup sifted confectioners sugars

1 1/2 teaspoon cream of tartar

1 cup granulated sugar

1/4 cup cocoa

1 1/2 cups egg whites (about 12)

1/4 teaspoon salt

1 1/2 teaspoon vanilla


1. Sift flour, cocoa and powdered sugar together three times. Set aside.

2. Measure egg whites, cream of tartar and salt into a large mixing bowl. Beat with an electric mixer until foamy.

3. Gradually add granulated sugar, 2 tablespoons at a time. Continue beating until meringue holds stiff peaks.

4. Fold in vanilla.

5. Gradually sift flour-sugar mixture over the meringue. Fold in gently just until the flour-sugar mixture disappears.

6. Push batter into ungreased tube pan.

7. Gently cut through batter with knife.

8. Bake 30-35 minutes or until top springs back when lightly touched.

9. Invert on a bottle. Let hang to cool.

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