Chocolate Angel Cake
Servings 12 -16 people
Ingredients
- 1 1/2 cups egg whites (about 10)
- 1 1/2 cups confectioners sugar
- 1 cup cake flour
- 1/4 cup cocoa
- 1 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1 cup 1-3/4 cup granulated sugar
FROSTING:
- 1 1/2 cups heavy whipping cream
- 1/2 cup sugar
- 1/4 cup cocoa
- 1/2 tsp salt
- 1/2 tsp vanilla
- chocolate leaves optional
Instructions
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together confectioners' sugar, flour and cocoa three times; set aside.
- Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
- Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
- Run a knife around side and center tube of pan. Remove cake to a serving plate. In a large bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form.
- Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired.
Notes
Chocolate Angel Cake
When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty—making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. —Joyce Shiffler, Colorado Springs, Colorado
