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Dark Angel Cake
Recipe By : COOKING RIGHT SHOW #CR9711
Serving Size : 12 Preparation Time :0:00
Categories : New Text Import Cooking Right Show
Amount Measure Ingredient -- Preparation Method
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1/4 Cup cake flour (+2tbs) -- sifted
3/4 Cup unsweetened cocoa powder
1 1/2 Cups sugar (+3tbs)
1/2 Teaspoon salt
1 1/2 Cups egg whites -- *see notes
1 1/2 Teaspoons cream of tartar
2 Teaspoons vanilla
Preheat oven to 325=B0 F.=20
Resift cake flour with cocoa powder,3/4 cup sugar and salt. In large bowl,
beat egg whites on low speed 1 1/2 minutes, or until frothy. Sprinkle cream
of tartar over whites. Beat on medium speed until white and foamy. Slowly
add remaining sugar, beating 2 to 3 minutes, or until soft (not stiff),
smooth peaks form.=20
Sprinkle one-third cocoa mixture and vanilla over egg whites. Fold in with
rubber spatula, keeping spatula under surface of batter as you fold. Repeat
two more times with remaining coco mixture. Do not overfold. Pour into
ungreased 9 or 10-inch tube pan. Bake in lower third of oven about 50 to 60
minutes, or until cake springs back when touched and wooden pick inserted in
center comes out clean.=20
Remove from oven and invert tube pan on counter. Let cool in pan about 2
hours before removing.=20
Yield: 12-16 servings.
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NOTES : *(from 11-12 eggs), slightly below room temperature
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