Chocolate Angel Cake Recipe
Ingredients
| Cake flour | 1 Cup (16 tbs), sifted | |
| Powdered sugar | 3/4 Cup (16 tbs), sifted | |
| Unsweetened cocoa powder | 3 Tablespoon | |
| Egg whites | 10 | |
| Cream of tartar | 1 1/2 Teaspoon | |
| Vanilla | 1 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Powdered sugar | 1 Cup (16 tbs), sifted | |
| Rum Royale Glaze | ||
Directions
Sift together flour, 3/4 cup powdered sugar, and cocoa powder into bowl; repeat sifting.
Set aside.
In a large mixer bowl beat egg whites with cream of tartar, vanilla, and salt at medium speed of electric mixer till soft peaks form (tips curl over).
Gradually add the 1 cup powdered sugar, 2 tablespoons at a time, beating at high speed till stiff peaks form (tips stand straight).
Sift about 1/4 cup of the flour mixture over whites; fold in.
Repeat, folding in remaining flour by fourths.
Turn the batter into an ungreased 9-inch tube pan.
Bake cake on the lower oven rack in a 375° oven for 30 to 35 minutes or till cake tests done.
Invert cake in pan; cool.
Using a spatula, loosen cake from pan; remove.
Drizzle Rum Royale Glaze over cake.
Slice into thin wedges to serve.
Set aside.
In a large mixer bowl beat egg whites with cream of tartar, vanilla, and salt at medium speed of electric mixer till soft peaks form (tips curl over).
Gradually add the 1 cup powdered sugar, 2 tablespoons at a time, beating at high speed till stiff peaks form (tips stand straight).
Sift about 1/4 cup of the flour mixture over whites; fold in.
Repeat, folding in remaining flour by fourths.
Turn the batter into an ungreased 9-inch tube pan.
Bake cake on the lower oven rack in a 375° oven for 30 to 35 minutes or till cake tests done.
Invert cake in pan; cool.
Using a spatula, loosen cake from pan; remove.
Drizzle Rum Royale Glaze over cake.
Slice into thin wedges to serve.
Chef
