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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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. For many years, it was our son's birthday cake.Joyce Shiffler, Colorado Springs, Colorado Ingredients:
1-1/2 cups egg whites (about 10) |
1-1/2 cups confectioners' sugar |
1 cup cake flour |
1/4 cup baking cocoa |
1-1/2 teaspoons cream of tartar |
1/2 teaspoon salt |
1 cup sugar |
frosting: |
1-1/2 cups heavy whipping cream |
1/2 cup sugar |
1/4 cup baking cocoa |
1/2 teaspoon salt |
1/2 teaspoon vanilla extract |
chocolate leaves, optional |
Directions:
1. 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.
2. 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.
3. 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.
4. Run a knife around side and center tube of pan. Remove cake to a serving plate.
5. In a large bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form.
6. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Yield: 12-16 servings.
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