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Angel Food Spice Cake Recipe
|Sifted cake flour||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Cocoa||1⁄4 Cup (4 tbs), sifted|
|Ground cinnamon||1 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Cream of tartar||1 1⁄2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2181 Calories from Fat 95
% Daily Value*
Total Fat 11 g17.4%
Saturated Fat 5.8 g29%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1571.9 mg65.5%
Total Carbohydrates 498 g165.9%
Dietary Fiber 26.2 g104.8%
Sugars 355.1 g
Protein 61 g121%
Vitamin A 0.7% Vitamin C 3.8%
Calcium 20.3% Iron 104.7%
*Based on a 2000 Calorie diet
Beat egg whites with cream of tartar, salt, and extract until stiff, not dry, peaks are formed.
Lightly fold in remaining sugar, 2 tablespoons at a time.
Gently folding until blended after each addition, sift about 4 tablespoons flour mixture at a time over beaten egg whites.
Carefully slide batter into an ungreased 10-inch tubed pan.
Cut through batter with knife or spatula to break large air bubbles.
Bake at 350Â°F 45 to 50 minutes, or until cake tests done.
Immediately invert pan and cool completely.
Remove cake from pan as directed for sponge-type cakes.