chocolate angel cake
From my Mamaw's recipe collection.
prep time
25 Min
cook time
35 Min
method
Bake
yield
16 serving(s)
Ingredients
- 1 1/2 cups egg whites (about 10
- 1 1/2 cups powdered sugar
- 1 cup cake flour
- 1/4 cup baking cocoa
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 cup sugar
- FOR THE FROSTING
- 1 1/2 cups heavy whipping cream
- 1/2 cup sugar
- 1/4 cup baking cocoa
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- - chocolate leaves, optional
How To Make chocolate angel cake
-
Step 1Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together confectioners' sugar, flour and cocoa three times; set aside.
-
Step 2Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
-
Step 3Run a knife around side and center tube of pan. Remove cake to a serving plate. In a large bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired.
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