Chocolate Angel Food Cake - Two Recipes

Chocolate Angel Food Cake Recipe

1 cup all-purpose flour
1/4 cup cocoa
1-1/2 cups sugar
10 egg whites
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1-1/2 teaspoons vanilla

1. Preheat oven to 325 degrees F.
   
2. In medium bowl, sift flour. Sift flour again twice with cocoa and 1/2 cup sugar. Set aside.
   
3. In large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time until stiff peaks form.
   
4. Fold in flour mixture and vanilla.
   
5. Pour into ungreased tube pan. Bake for 55 to 65 minutes. Invert pan for about 1 hour or until the chocolate angel food cake is cool.

Cinnamon Chocolate Angel Food Cake Recipe1-1/2 cup egg whites (10-12 eggs) 1 cup sifted flour 1-1/2 cups sifted confectioner’s sugar 3 tbsp. unsweetened cocoa 1/2 teaspoon cinnamon 1-1/2 teaspoons cream of tartar 1 teaspoon vanilla 1 cup sugar

1. Bring egg whites to room temperature, about 1 hour.
   
2. Meanwhile, sift flour, cocoa, powdered sugar, and cinnamon together three times. Set aside.
   
3. In a large mixer bowl, beat the egg whites, cream of tartar, and vanilla with an electric mixer on medium speed until soft peaks form.
   
4. Gradually add the sugar, two tablespoons at a time, beating on high speed until stiff peaks form. Transfer to a larger bowl if needed.
   
5. Sift about 1/4th of the flour mixture over the beaten egg whites. Fold in gently. Repeat, folding in the remaining flour mixture in fourths.
   
6. Pour into ungreased 10-inch tube pan.
   
7. Bake on the lowest oven rack at 350 degrees F for 40-45 minutes or until the top springs back when touched.
   
8. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of the chocolate angel food cake from pan; remove.