CHOCOLATE ANGEL FOOD CAKE

Recipe Notes: This is a light and delicious cake that works equally well at low and high altitudes (I've tried both). I usually top this with homemade chocolate whipped cream and surround it with berries. Enjoy!

Preparation Time: About 2 hours

Quantity: One cake

Source: Found on Recipe Source

Ingredients:

• 2/3 c. sifted cake flour (not self-rising)
• 1/3 c. unsweetened cocoa
• 1 1/2 c. granulated sugar, divided
• 12 large egg whites
• 1 1/2 tsp. vanilla extract
• 1 1/2 tsp. cream of tartar
• 1/2 tsp. salt

Instructions:

• Preheat oven to 375°.F
• Sift flour, cocoa, and 3/4 cup of sugar together three times; set aside.
• Beat egg whites at low speed in large bowl until foamy, about 5 minutes. Add vanilla, cream of tartar, and salt. Gradually increase speed to medium while beating in remaining 3/4 cup sugar, 1 Tbs. at a time (this should take 5 minutes). When sugar is incorporated, continue beating to stiff peaks, 2 minutes more.
• Sift 1/3 of dry ingredients over egg white mixture; gently fold in with a rubber spatula. Repeat process two more times with remaining dry ingredients.
• Pour batter into ungreased 10-inch tube pan. Cut through batter several times with a knife to remove air pockets. Bake 40 to 45 minutes or until top springs back when gently pressed. Invert pan and hang it on the neck of a bottle to cool.
• When completely cool, unmold the cake by running a thin knife around the side of the pan and the tube; invert pan over a plate and cake should fall out. Turn cake upright to serve. Garnish with powdered sugar or whipped cream, as desired.

Tips:

• A wine bottle works well for inverting the cake to cool.