Powter Chocolate Angel Food Cakecakes 1 cup cake flour 1/4 cup cocoa 1 1/3 cup sugar 6 large egg whites 1/2 teaspoon cream of tartar 3 whole eggs 1 teaspoon vanilla extract 1/2 teaspoon almond extract Preheat oven 350øF. Sift flour, cocoa, and 1/3 cup sugar. Set aside. Whip egg whites until foamy. Add cream of tartar and continue beating until soft peaks form. Set aside in a large bowl. Whip whole eggs with 1 cup sugar until creamy and golden. Add vanilla and almond extracts and mix until combined. Fold whole egg mixture gently into whipped egg whites. Fold dry mixture gently into egg mixture, just until combined. Pour mixture into a 10 inch tube pan and bake for 40-50 minutes, or until a toothpick inserted in the middle comes out clean. Invert cake to cool. Run knife around the edge of pan to loosen cake. Remove bottom with tube. Run knife around the bottom of the pan around the tube. Turn cake onto plate. 11% calories from fat Source: Food by Susan Powter. Typed by Lisa Greenwood Posted by Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA |
