Chocolate Angel Food Cake

1. 1

   Heat oven to 375u00b0.

2. 2

   Sift together several times the flour, cocoa and the first amount of sugar.

3. 3

   Set aside.

4. 4

   In large mixer bowl, beat the egg whites, cream of tartar and salt until foamy. Add second amount of sugar, two tablespoons at a time, beating on high speed until meringue holds stiff peaks.

5. 5

   Remainder of mixing is done by hand.

6. 6

   Gently fold in vanilla.

7. 7

   Sift flour-sugar-cocoa mixture, 1/4 cup at a time, over meringue, folding gently by hand until flour mixture disappears.

8. 8

   Push batter into ungreased tube pan.

9. 9

   Gently cut through batter with knife to remove large air bubbles.

10. 10

    Bake at 375u00b0 for 30 to 35 minutes or until top springs back when touched lightly with finger.

11. 11

    Invert tube pan on funnel. Let hang until cake is completely cool.

12. 12

    To remove from pan, carefully run a knife around edge to release cake.

13. 13

    If desired, glaze with your favorite glaze or whipped cream or ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.