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Chocolate Cinnamon Angel Cake Recipe
|Egg whites||1 1⁄2 Cup (24 tbs)|
|Cake flour/All purpose flour||1 Cup (16 tbs), sifted|
|Powdered sugar||1 1⁄2 Cup (24 tbs), sifted|
|Unsweetened cocoa powder||3 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Cream of tartar||1 1⁄2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2407 Calories from Fat 83
% Daily Value*
Total Fat 9 g14.4%
Saturated Fat 3.6 g18.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 611.6 mg25.5%
Total Carbohydrates 542 g180.7%
Dietary Fiber 31.8 g127%
Sugars 385.1 g
Protein 69 g137.6%
Vitamin A 0.1% Vitamin C 0.16%
Calcium 21.4% Iron 39.1%
*Based on a 2000 Calorie diet
Meanwhile, sift flour, powdered sugar, cocoa powder, and cinnamon together three times.
In a large mixer bowl beat the egg whites, cream of tartar, and vanilla with an electric mixer on medium speed till soft peaks form (tips curl).
Gradually add the sugar, 2 tablespoons at a time, beating on high speed till stiff peaks form (tips stand straight).
Transfer to a larger bowl, if necessary.
Sift about one fourth of the flour mixture over the beaten egg whites; fold in gently.
Repeat, folding in the remaining flour mixture by fourths.
Pour into an ungreased 10 inch tube pan.
Bake on the lowest rack in a 350° oven for 40 to 45 minutes or till top springs back when lightly touched.
Immediately invert cake (leave in pan); cool thoroughly.
Loosen sides of cake from pan; remove cake.
Slice into 16 wedges.