Dark Angel Cake

Title:
Dark Angel Cake

Yield:
12 To 16

Categories:
Cheesecakes,
Bakery




Ingredients:





   1/4 c  + 2 tb sifted cake flour


   3/4 c  Unsweetened cocoa powder


 1 1/2 c  + 3 tb sugar


   1/2 ts Salt


 1 1/2 c  Egg whites; from 11-12 eggs,


          -slightly below room temp


 1 1/2 ts Cream of tartar


     2 ts Vanilla






 Preheat oven to 325~. Resift cake flour with cocoa powder, 3/4 c sugar and


 salt. In large bowl, beat egg whites on low speed 1 1/2 minutes, or until


 frothy. Sprinkle cream of tartar over whites. Beat on medium speed until


 white and foamy. Slowly add remaining sugar, beating 2 to 3 minutes, or


 until soft (not stiff), smooth peaks form. Sprinkle one-third cocoa mixture


 and vanilla over egg whites. Fold in with rubber spatula, keeping spatula


 under surface of batter as you fold. Repeat two more times with remaining


 cocoa mixture. Do not overfold. Pour into ungreased 9 or 10" tube pan. Bake


 in lower third of oven about 50 to 60 minutes, or until cake springs back


 when touched and wooden pick inserted in center comes out clean. Remove


 from oven and invert tube pan on counter. Let cool in pan about 2 hours


 before removing. Source: Cooking Right, TVFN. MM Waldine Van Geffen


 vghc42a@prodigy.com.


 Posted to Bakery-Shoppe Digest V1 #181 by novmom@juno.com (Angela


 Gilliland) on Aug 05, 1997