Cake Recipes

Chocolate Cinnamon Angel Food Cake

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Yield: 16 slices

Ingredients

  • 1 1/2 cups egg whites (10 to 12 eggs)
  • 1 cup sifted all-purpose flour
  • 1 1/2 cups sifted confectioners' sugar
  • 3 tablespoons unsweetened cocoa
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar

Instructions

  1. Bring egg whites to room temperature, about 1 hour.
  2. Meanwhile, sift flour, cocoa, confectioners' sugar and cinnamon together three times. Set aside.
  3. In a large mixer bowl, beat the egg whites, cream of tartar and vanilla extract with an electric mixer on medium speed until soft peaks form.
  4. Gradually add the sugar, 2 tablespoons at a time, beating on high speed until stiff peaks form. Transfer to a larger bowl if needed.
  5. Sift about one-fourth of the flour mixture over the beaten egg whites. Fold in gently.
  6. Repeat, folding in the remaining flour mixture in fourths.
  7. Pour into ungreased 10 inch tube pan. Bake on the lowest rack in the oven at 350 degrees F for 40 to 45 minutes or until the top springs back when touched.
  8. Immediately invert cake (leave in pan); cool thoroughly.
  9. Loosen sides of cake from pan; remove.


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