This is a very moist and light angel food. A family favorite at my house.
Ingredients
- egg whites: 2 cups
- salt: 0.25 tsp
- ¼ teaspoons cream of tartar: 1 piece
- ¼ cups white sugar: 1 piece
- ¼ cups confectioners' sugar: 1 piece
- ¼ cups cake flour: 1 piece
- unsweetened cocoa powder: 0.25 cup
- ¼ teaspoons vanilla extract: 1 piece
Metric Conversion
Stages of cooking
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Preheat oven to 325 degrees F (165 degrees C).
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In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
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In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
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Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.
