- Average
- Average budget
Ingredients
- 1/4 cup unsweetened cocoa powder
- 1/4 cup hot water
- 1 1/2 cups granulated sugar, divided
- 3/4 cup cake flour
- 12 egg whites
- 1 tsp cream of tarter
- fresh raspberries and nectarine slices for garnish
Preparation
Step 1
Preheat oven to 350F. In a medium bowl, combine cocoa and hot water. Mix well; cool. In a small bowl, combine 3/4 cup of sugar, flour and salt. Mix well, set aside.
Step 2
In a large mixing bowl, using an electric mixer set on high speed, beat egg whites until foamy. Add cream of tarter; continue to beat until soft peaks form. Gradually, add remaining sugar, beat until stiff peaks form.
Step 3
Sift half of flour mixture over egg white mixture; fold gently until combined. Repeat with the remaining flour mixture. Stir 1 cup of egg white mixture into cocoa mixture. Gently but thoroughly fold cocoa mixture into remaining egg white mixture until combined.
Step 4
Spoon the batter into an ungreased 10-inch tube pan. Run a small knife through batter to remove air pockets. Bake until springy to the touch and a toothpick inserted near center comes out clean, about 50 minutes.
Step 5
Invert pan and place center tube over the neck of a bottle. Cool completely. Using a knife, loosen cake edges. Invert the cake onto a serving plate, garnish with raspberries and nectarine slices.
Always cool angel cakes upside down to prevent them from collapsing. Invert pan over the neck of a bottle to let air circulate around and under the cake.