Chocolate Angel Food Cake

Yields:	10x4 inch cake
Rate this Recipe

Be the first to add a photo of this recipe!

Move oven rack to lowest position.

Heat oven to 375 degrees F.

Mix powdered sugar, flour and cocoa, set aside.

Beat egg whites and cream of tartar in medium-large bowl on medium speed unitl foamy.

Beat in granulated sugar on high speed, 2 tablespoons at a time, adding vanilla and salt with last addition of sugar.

Continue beating until stiff and glossy, do not underbeat.

Sprinkle powdered sugar and flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears.

Push batter into ungreased tube pan, 10x4 inch.

Cut gently through batter.

Bake 30-35 minutes or until cracks in cake feel dry and top springs back when touched lightly.

Immediately turn pan upside down onto glass bottle or metal funnel.

Let hang 2 hours or until completely cool.

Remove from pan.

NOTES: Sifting the powdered sugar, flour and cocoa together once, seems to come out a little better.

Not a member? You can still rate this recipe!

Note: You must be a member to submit a review. Please Sign in or Sign Up.

These are excellent. Thank you.

Reviewed by scatter1