Ingredients for - Contest-Winning Chocolate Angel Food Cake
How to cook deliciously - Contest-Winning Chocolate Angel Food Cake
1. Stage
Place the egg whites in a large bowl and let them stand at room temperature for 30 minutes. Meanwhile, mix then sift the flour, 3/4 of a cup plus 2 tablespoons sugar, and the cocoa three times. Set this blend aside.
2. Stage
Add the cream of tartar, vanilla extract and salt to the egg whites, then beat at a medium speed until soft peaks form. Gradually add the remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and the sugar is all dissolved. Then, begin to gradually fold in the flour mixture, adding about a half cup at a time. The mixture will be thick.
3. Stage
Gently spoon the cake batter into an ungreased 10-inch tube pan. Cut through the batter with a knife to remove air pockets, then bake the cake on the lowest oven rack at 350°F for 40 to 45 minutes or until it has lightly browned and the entire top appears dry. Immediately invert the pan and cool it completely, which will take about one hour.
4. Stage
Run a knife around the side and center of the tube pan, then carefully remove the cake to a serving plate.
5. Stage
In a large bowl, beat the cream until it begins to thicken. Then add the sugar, cocoa and salt, and beat until stiff peaks form. Frost the top and sides of the cake, then serve and enjoy.
