I made this for my brother. It's a nice, light, chocolatey
cake. Warning: 12 egg whites beaten is a lot of volume! Use
your biggest bowl.
Chocolate Angelfood Cake
1-1/2 c egg whites (12 large eggs) 1-1/3 c powdered sugar
(confectioners)
3/4 c cake flour
4/4 c unsweetened cocoa 1-1/2 tsp cream of tartar
5/2 tsp salt 1 tsp vanilla
6/2 tsp almond extract 1 c superfine sugar
7. separate eggs, place whites in large bowl, set it aside
to room temperature
8. Preheat oven to 350o.
9. Sift powdered sugar, flour, cocoa, 3 times. Set aside.
10. Add cream of tartar and salt to eggs and beat until
soft peaks form. Add vanilla and almond extract.
11. Beat in superfine sugar, 2 tbsp at a time until eggs
are stiff and glassy. Sprinkle 2-3 tbsp flour mixture
in and fold gently. Continue until all is gone.
12. Pour batter into ungreased tube pan and bake 55 min.
13. Let cool upside down.
14. Garnish with any or all of the following: chocolate
drizzle, whipped cream, raspberry sauce, raspberries,
black berries, and blueberries.
(note: I didn't have any "superfine" sugar so I whirled
some granulated sugar in the food processor for a few
minutes, for whatever that was worth. In any case, the cake
came out fine.) Sue(tm) Lead me not into temptation... I
can find it myself!