Cocoa Angel Food Cakecakes 3/4 cup cake flour 1/4 cup cocoa 1 1/4 cup sugar 1-1/2 cups egg whites 1 (about 10-12) 1 teaspoon cream of tartar 1 teaspoon vanilla 1/2 teaspoon almond extract Preheat oven to 350 F. Sift together three times: cake flour, cocoa, and 1/4 cup of the sugar. Set aside. Sift remaining 1 cup sugar and set aside. Whip egg whites until foamy. Add cream of tartar. Continue beating until whites are stiff but not dry. Fold in sugar a little at a time. Fold in vanilla and almond extract. Sift flour-cocoa mixture over batter (1/4 at a time) and fold into batter. Pour batter into an ungreased 10-inch tube pan and bake for 45 minutes or until a cake tester comes out clean. Invert the tube pan and let cake cool. |
