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Cocoa Angel Food Cake Recipe
|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|
|Vanilla extract||1 Teaspoon|
Serving size: Complete recipe
Calories 1700 Calories from Fat 152
% Daily Value*
Total Fat 18 g27.9%
Saturated Fat 9.8 g49.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1113.9 mg46.4%
Total Carbohydrates 373 g124.4%
Dietary Fiber 42 g167.9%
Sugars 205.5 g
Protein 73 g146%
Vitamin A Vitamin C
Calcium 20% Iron 146%
*Based on a 2000 Calorie diet
: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 350Â°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.