Cocoa Angel Food Cake Recipe
Ingredients
| Sifted cake flour | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Cocoa | 1⁄2 Cup (8 tbs), sifted | |
| Egg whites | 1 1⁄2 Cup (24 tbs) | |
| Cold water | 2 Tablespoon | |
| Cream of tartar | 1 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Vanilla extract | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2903 Calories from Fat 147
% Daily Value*
Total Fat 18 g27%
Saturated Fat 9.8 g49.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5124.2 mg213.5%
Total Carbohydrates 399 g132.9%
Dietary Fiber 42 g167.9%
Sugars 222.4 g
Protein 326 g651.5%
Vitamin A Vitamin C
Calcium 39.8% Iron 147.4%
*Based on a 2000 Calorie diet
Directions
:her four times to distribute cocoa evenly; set aside.
Beat egg whites with water, cream of tartar, salt, and extract until stiff, not dry, peaks are formed.
Lightly fold in the remaining sugar, 2 tablespoons at a time.
Gently folding until blended after each addition, sift about 4 tablespoons of dry ingredients at a time over meringue.
Carefully slide batter into an ungreased 10-inch tubed pan.
Cut through batter to remove any large air bubbles.
Bake at 350°F about 45 minutes, or until cake tests done.
Immediately invert pan and cool cake completely.
Remove from pan as directed for sponge-type cakes.
Sift confectioners' sugar over cake top.
Chef
