Chocolate Angel Food Cake
Recipe from a newspaper clipping from 1962. Origin unknown.
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.
