Food recipes
Chocolate Angel Cake
Chocolate Angel Cake Ingredients: sugars, granulated wheat flour, white, cake, enriched cocoa, dry powder, unsweetened egg, white, raw, fresh cream, whipped, cream topping, pressurized salt, table sugars, granulated c...
Chocolate Angel Cake
Ingredients:
sugars, granulated
wheat flour, white, cake, enriched
cocoa, dry powder, unsweetened
egg, white, raw, fresh
cream, whipped, cream topping, pressurized
salt, table
sugars, granulated
cream, whipped, cream topping, pressurized
sugars, granulated
cocoa, dry powder, unsweetened
salt, table
vanilla extract
Directions:
Cake: Sift together the confectioner's sugar, flour, and cocoa three times; set aside.
In a mixing bowl, beat egg whites, cream of tarter and salt until soft peaks form.
Add sugar, 2 tbsp at a time, beating until stiff peaks form.
Gradually fold in the cocoa mixture, about a fourth at a time.
Spoon into an ungreased 10 inch tube pan.
Carefully run a metal spatula or knife through batter to remove air pockets.
Bake on lowest oven rack at 375 for 35-40 minutes or until cracks in cake feel dry.
Immediately invert pan and cool completely.
Run a knife around edges of pan, and along center tube, to loosen and remove cake.
For frosting: combine all frosting ingredients; cover and chill for 1 hour.
Beat until stiff peaks form and spread over top and sides of cake.
Store frosted cake in the refrigerator.
Ingredients:
sugars, granulated
wheat flour, white, cake, enriched
cocoa, dry powder, unsweetened
egg, white, raw, fresh
cream, whipped, cream topping, pressurized
salt, table
sugars, granulated
cream, whipped, cream topping, pressurized
sugars, granulated
cocoa, dry powder, unsweetened
salt, table
vanilla extract
Directions:
Cake: Sift together the confectioner's sugar, flour, and cocoa three times; set aside.
In a mixing bowl, beat egg whites, cream of tarter and salt until soft peaks form.
Add sugar, 2 tbsp at a time, beating until stiff peaks form.
Gradually fold in the cocoa mixture, about a fourth at a time.
Spoon into an ungreased 10 inch tube pan.
Carefully run a metal spatula or knife through batter to remove air pockets.
Bake on lowest oven rack at 375 for 35-40 minutes or until cracks in cake feel dry.
Immediately invert pan and cool completely.
Run a knife around edges of pan, and along center tube, to loosen and remove cake.
For frosting: combine all frosting ingredients; cover and chill for 1 hour.
Beat until stiff peaks form and spread over top and sides of cake.
Store frosted cake in the refrigerator.