Chocolate Angel Food Layer Cake Recipe - Cooking Index
Chocolate Angel Food Layer Cake Recipe - Cooking Index
| 1 | Sugar | |
| 1/2 cup | 55g / 1.9oz | Cocoa mix - unsweetened |
| 8 | Egg white | |
| 1 teaspoon | 5ml | Vanilla |
| 1/2 cup | 31g / 1.1oz | Flour - sifted |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 teaspoon | 5ml | Cream of tartar |
Preheat oven to 350F.
Position oven rack in bottom third of oven. Line bottoms of two 9" pans with waxed paper. Sift 1/2 cup sugar, flour, cocoa and salt onto clean sheet of wax paper.
Beat whites in bowl at medium speed until foamy. Add cream of tartar and vanilla.
Beat in remaining sugar, 1 tbs at a time, until soft peaks form. Sift half of flour mixture over egg whites. Fold in with rubber spatula just until incorporated.
Repeat with remaining flour mixture. Divide batter between pans. Smooth tops.
Bake in preheated 350F oven for 20 minutes or until cake springs back when gently pressed with fingertip and sides of cake just begin to pull away from pan.
Invert pans onto wire racks. Let cakes cool, upside down for 1 hour.
Then run knife between the edge of the cake and pan.
Source:
Whitman's Chocolate Cookbook
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