Chocolate Angel Food Cake
1 cup egg whites (about 6 large)
1 1/2 cups fine sugar
1 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup cake or pastry flour
1/4 cup Dutch processed cocoa (like Droste)
1 1/2 cups fine sugar
1 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup cake or pastry flour
1/4 cup Dutch processed cocoa (like Droste)
Beat white till frothy, add salt and cream of tartar and beat until stiff, BUT NOT DRY.
Sift cocoa with flour.
Slowly add sugar to egg whites while folding rapidly. Don`t worry about it being completely mixed in.
When sugar has been added, repeat process of folding in the flour.
Spoon into a angel food pan and bake in a 300° - 325° oven for about 45 minutes.
This does not need an icing, but flavored whipped cream is good.
We just tear it with our fingers and have been known to consume a cake in one sitting.
Sift cocoa with flour.
Slowly add sugar to egg whites while folding rapidly. Don`t worry about it being completely mixed in.
When sugar has been added, repeat process of folding in the flour.
Spoon into a angel food pan and bake in a 300° - 325° oven for about 45 minutes.
This does not need an icing, but flavored whipped cream is good.
We just tear it with our fingers and have been known to consume a cake in one sitting.
"From my brief college days, when my roommate's mom sent this cake at least once a month."