Chocolate Spangled Angel Food Cake Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Superfine sugar, divided
2 tsp: Cream of tartar,
1 cup: Sifted cake flour,
4 tsp: Vanilla,
1/4 tsp: Salt,
2 ounce: Unsweetened chocolate,
16 large: Egg whites, 2 cups
Grated,
At room temperature,
Directions:
Preheat oven to 350. Position oven rack at lowest level. Combine 3/4
cup of the sugar, flour and salt; whisk well. Beat egg whites in a
large bowl until frothy. Add cream of tartar. Beat until soft peaks
form. Beat in remaining sugar until stiff peaks form. Fold in flour
mixture 1/4 cup at a time. Fold in vanilla and chocolate. Turn into
ungreased two-piece 10-inch tube pan. Bake until golden brown or
until toothpick inserted in comes out clean, about 40 minutes. Invert
cake. Cool over a narrow-neck bottle. Loosen cake from edges of pan
with narrow spatula.
Source: Harrison Daily Times, Tues., March 21, 1995 Typed for you by
Marjorie Scofield March 27, 1995
Recipe By :
From: Marjorie Scofield Date: 04-05-95 (159) Fido:
Cooking
Source from luhu.jp
cup of the sugar, flour and salt; whisk well. Beat egg whites in a
large bowl until frothy. Add cream of tartar. Beat until soft peaks
form. Beat in remaining sugar until stiff peaks form. Fold in flour
mixture 1/4 cup at a time. Fold in vanilla and chocolate. Turn into
ungreased two-piece 10-inch tube pan. Bake until golden brown or
until toothpick inserted in comes out clean, about 40 minutes. Invert
cake. Cool over a narrow-neck bottle. Loosen cake from edges of pan
with narrow spatula.
Source: Harrison Daily Times, Tues., March 21, 1995 Typed for you by
Marjorie Scofield March 27, 1995
Recipe By :
From: Marjorie Scofield Date: 04-05-95 (159) Fido:
Cooking
Source from luhu.jp
Tags
Cake/cookie