Recalls a woman in her mid-50s, “We always liked chocolate angel food cake better than white because it has more flavor.” She was the family’s angel-food-cake baker on noodle-making days.
Chocolate Angel Food Cake
Recalls a woman in her mid-50s, “We always liked chocolate angel food cake better than white because it has more flavor.” She was the family’s angel-food-cake baker on noodle-making days.
Ingredients
- ¾ cup cake flour
- ¼ cup cocoa
- ¼ tsp. salt
- 1 tsp. cream of tartar
- 2 cups egg whites 14 to 16 whites
- 1 tsp. vanilla
- 1½ cups granulated sugar
Instructions
- Sift flour, cocoa, and salt together.
- Blend the cream of tartar into the egg whites and beat them until they peak softly.
- Gently fold in the vanilla, then fold in the sugar, a tablespoon at a time.
- Pour into an ungreased tube pan and bake at 350° for 40–45 minutes.
- When cake is finished, invert to cool.