PastryWiz Recipies & more PastryWiz Recipes: Home - Cake Decorating - Recipe Categories - Recipe Magazines  
 

 

Recipe Category:
Almonds
Apple
Bagels
Banana
Beef
Beverages
Blueberry
Bread
Cake
Casserole
Cheesecake
Chocolate
Christmas
Cookies
Copycat
Easter
Halloween
Ice-cream
Lemon
Lowfat
Muffin
Pasta
Peach
Pets
Pies
Pineapple
Pudding
Pumpkin
Seafood
Strawberry
Sugar-free
Valentine
Venison
Wedding
MORE ...







Measurements

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.


Print recipe, search recipes, browse recipes, or see today's recipe

PastryWiz - Cooking Magazine - Cake Decorating - Jobs

Send mail to PastryWiz with comments about this web site.
Recipe Disclaimer - Measurements Help - Sugar Substitution Chart

Dessert Professional