Devilish angel food cake

8 Servings

Ingredients

Quantity Ingredient
⅔ cup Sifted cake flour
⅓ cup Unsweetened cocoa powder
1¼ cup Granulated sugar; divided
½ teaspoon Ground cinnamon
12 larges Egg whites
1 teaspoon Cream of tartar
2 teaspoons Warm water
1 teaspoon Vanilla
½ teaspoon Salt

Directions

Recipe by: St. Louis Post-Dispatch 3/24/97 Preheat oven to 350 degrees.

Sift together flour, cocoa powder, ¼ cup sugar and cinnamon into a bowl; set aside.

With an electric mixer, beat egg whites, cream of tartar, warm water, vanilla and salt in a large bowl at high speed until foamy. Gradually add remaining 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, ¼ cup at a time; fold flour mixture in gently.

Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake for 45 minutes or until cake springs back when lightly touched. Invert pan; let cool completely. Loosen cake from sides of pan using a narrow spatula; revert cake onto plate.

Yield: 8 servings. Cooking Light 1997.

Posted to bakery-shoppe digest V1 Number 033 by novmom@... (Lynn A Montroy) on Apr 16, 1997

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