Dark angel cake

 
                              Dark Angel Cake
 
 Recipe By     : COOKING RIGHT SHOW #CR9711
 Serving Size  : 12   Preparation Time :0:00
 Categories    : New Text Import                  Cooking Right Show
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  Cup           cake flour (+2tbs) -- sifted
      3/4  Cup           unsweetened cocoa powder
    1 1/2  Cups          sugar (+3tbs)
      1/2  Teaspoon      salt
    1 1/2  Cups          egg whites -- *see notes
    1 1/2  Teaspoons     cream of tartar
    2      Teaspoons     vanilla
 
 Preheat oven to 325=B0 F.=20
 
 Resift cake flour with cocoa powder,3/4 cup sugar and salt. In large bowl,
 beat egg whites on low speed  1 1/2 minutes, or until frothy. Sprinkle cream
 of tartar over whites.  Beat on medium speed until white and foamy. Slowly
 add remaining  sugar, beating 2 to 3 minutes, or until soft (not stiff),
 smooth peaks form.=20
 
 Sprinkle one-third cocoa mixture and vanilla over egg whites. Fold  in with
 rubber spatula, keeping spatula under surface of batter as  you fold. Repeat
 two more times with remaining coco mixture. Do not overfold. Pour into
 ungreased 9 or 10-inch tube pan. Bake in lower third of oven about 50 to 60
 minutes, or until cake springs back when touched and wooden pick inserted in
 center comes out clean.=20
 Remove from oven and invert tube pan on counter. Let cool in pan about 2
 hours before removing.=20
 
 Yield: 12-16 servings.
 
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 NOTES : *(from 11-12 eggs), slightly below room temperature