DARK ANGEL CAKE
Categories: Cheesecakes, Bakery
Yield: 12 To 16
- 1/4 c + 2 tb sifted cake flour
- 3/4 c Unsweetened cocoa powder
- 1 1/2 c + 3 tb sugar
- 1/2 ts Salt
- 1 1/2 c Egg whites; from 11-12 eggs,
slightly below room temp
- 1 1/2 ts Cream of tartar
- 2 ts Vanilla
Preheat oven to 325~. Resift cake flour with
cocoa powder, 3/4 c sugar and salt. In large bowl, beat egg
whites on low speed 1 1/2 minutes, or until frothy. Sprinkle
cream of tartar over whites. Beat on medium speed until white and
foamy. Slowly add remaining sugar, beating 2 to 3 minutes, or
until soft (not stiff), smooth peaks form. Sprinkle one-third
cocoa mixture and vanilla over egg whites. Fold in with rubber
spatula, keeping spatula under surface of batter as you fold.
Repeat two more times with remaining cocoa mixture. Do not
overfold. Pour into ungreased 9 or 10" tube pan. Bake in
lower third of oven about 50 to 60 minutes, or until cake springs
back when touched and wooden pick inserted in center comes out
clean. Remove from oven and invert tube pan on counter. Let cool
in pan about 2 hours before removing.
Source: Cooking Right, TVFN.
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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart