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| COCOA ANGEL FOOD
CAKE |
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- ¾ cup sifted flower
- ¼ cup cocoa
- 1 to 1¼ cups sugar
- 8 egg whites
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- ½ teaspoon salt
- ¾ teaspoon cream of tartar
- 1 teaspoon vanilla
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Sift the flour, the cocoa, and half the sugar together several
times. Beat the egg whites with the salt until frothy. Add the
cream of tartar and beat until the egg foam starts to peak. Fold
the other half of the sugar to form a meringue. Then fold in
the flour-cocoa-sugar more gradually and gently, and when the
whole is partly blended add the vanilla. Only a gentle folding
motion should be used in mixing, for stirring tends to release
the air depended on for leavening. A tube pan is best for baking
angel food, and a fairly larke cake will require about an hour
at 325° F. After baking, invert the cake and remove from
the pan when almost cold. |
Purchase cake
cookbooks
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