My Valentine’s Cocoa Angel Cake

Give this My Valentine’s Cocoa Angel Cake dessert a try for that sweet touch after a wonderful meal!

1 1/2 cup egg whites (10-12 large)

1 1/2 cup sifted powdered sugar

1 cup sifted cake flour (or sifted all-purpose flour)

1/4 cup unsweetened cocoa powder

1 1/2 tsp. cream of tartar

1 tsp. vanilla

1 cup white sugar

1 1/2 cup whipping cream

1/4 cup sifted powdered sugar

In an extra large mixing bowl, let egg whites stand at room temperature for 30 minutes.

Sift the 1-1/2 cups powdered sugar, the flour and cocoa powder together 3 times, set aside. Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the white sugar, about 2 Tbsp. at a time, beating until stiff peaks form. Sift about one-fourth of the flour mixture over the beaten egg whites. Fold in gently. Repeat, folding in remaining flour mixture by fourths.

Pour into an ungreased 10 inch tube pan. Using a knife, gently cut through cake batter to remove any air pockets.

Bake the cake on the lowest rack in a 350 degree oven for 40-45 minutes or until top springs back when lightly touched.

Immediately invert cake (leave in pan). Cool thoroughly. Loosen sides of cake from pan and remove cake.

For frosting: Beat whipping cream with an electric mixer until soft peaks form. Add the 1/4 cup powdered sugar and beat until stiff peaks for (tips stand straight).

Split the cooled cake into 2 layers. Fill and frost cake with whipped cream frosting. Top with chocolate curls and raspberries if desired.

Makes 12 servings

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