Date: Tue, 15 Jul 1997 16:21:06 -0400
From: Sandra Kidd (SKIDD@mccarthy.ca)
Chocolate Angel Food Cake (Serves 10)
3/4 c. sugar
5 med. egg whites
1/2 c. sifted cake flour
1/2 tsp. cream of tartar
1/4 c. unsweetened cocoa powder
Preheat oven to 375 degrees. Lightly spray tube pan with Pam and flour pan,
shaking out excess. Sift together 2 tbsp. sugar and all the flour and cocoa. In
a med. sized bowl, beat whites until frothy, then beat in cream of tartar and
continue beating until peaks fold over slightly when beater lifted. Gradually
sprinkle remaining sugar over surface of egg whites, 2 tbsp. at a time and fold in
with rubber spatula. Sift 1/4 cup of cocoa mixture over surface and fold in.
Repeat until all cocoa mixture is added in. Turn batter into prepared pan. Bake
20 min. Invert over funnel and let cook in pan before unmolding cake.
I think it would be good with this icing drizzled over top and decorated with
strawberries or raspberries (the Cocoa Sigh Cake Icing and Ellen's decorating
idea)
Frosting:
2/3 cup unsweetened cocoa powder
1/2 cup sugar
1/3 cup cornstarch
1 cup skim milk
1 teaspoon vanilla
In a 1- to 2-quart pan, stir together cocoa, sugar, and cornstarch. Add milk and
whisk until well blended, with no lumps remaining. Cook over medium heat,
stirring constantly and scraping pan bottom and sides with a whisk, until glossy
and thick, about 7 minutes. Remove pan from heat, add vanilla, and beat to
remove all lumps. Cool completely, stirring occasionally. If made ahead, cover
and chill up until next day.
(Note: I am going to try drizzeling it while it is warm, not hot, over top of cake
and strawberries....might need to thin it out a bit for that tho. )
kwovolacto ovolacto