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Chocolate Angel Food Cake
From Dorothy McNett's recipes at www.dorothymcnett.com. A good old style cake. You will need an angel food cake pan about 10 inches in diameter with a removable bottom, and NOT non-stick. Use the Chocolate Custard and Vanilla Custard recipe for a wonderful sauce, using up the egg yolks.
3/4 cup all purpose unbleached flour (or quinoa flour)
1/4 cup unsweetened cocoa powder
1 1/2 cups powdered sugar (organic is the best)
1/4 teaspoon fine sea salt
12 egg whites (1 1/2 cups)
1 1/2 teaspoon cream of tartar
3/4 cup crystalline brown sugar (raw sugar)
1 1/2 teaspoon pure vanilla extract or vanilla bean paste
Preheat oven to 375 degrees. Set aside the angel food cake pan, do not grease or flour it and it must be perfectly dry.
Carefully measure the flour and place in batter bowl. Whisk in the cocoa powder, powdered sugar and salt. Do this carefully and thoroughly, making sure everything is thoroughly blended. Set aside. In another batter bowl, using electric beater, beat egg whites with the cream of tartar until light and foamy but not stiff. With motor running, gradually and gently add the sugar and vanilla, beating until the meringue holds stiff peaks. Stop using the beater, switch to silicone spatula or spoon and gently fold in the flour mixture. Do not over-mix. Gently push the batter into the cake pan. Bake 30-35 minutes, or until nicely browned and top springs back when lightly touched with you finger. Do not puncture. Carefully remove from oven and invert. Most modern angel food pans have little feet to elevate the cake. Allow to cool completely before removing from the pan.
Recipe created 2012-01-29.
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