Chocolate-Cinnamon Angel Cake

by Kathleen Morrison

Prep time: 0:20 Overall time: 1:00

Servings: 16 servings

INGREDIENTS

1-1/2 cups (10-12 large) egg white, room temperature
1 cup cake flour, sifted
1-1/2 cups powdered sugar, sifted
3 tbsp. cocoa powder
1/2 tsp. ground cinnamon
1-1/2 tsp. cream of tarter
1 tsp. vanilla
1 cup granulated sugar

INSTRUCTIONS

Place oven rack on lowest position, preheat to 350°F. Sift flour, powdered sugar, cocoa and cinnamon together 3 times. Set aside. In large mixer bowl, beat the egg whites, cream of tarter and vanilla on medium speed until soft peaks form(tips curl). Gradually add granulated sugar, 2 tbsp. at a time, beating on high speed until stiff peaks form (tips stand straight). Sift about 1/4 of flour mixture over beaten egg whites; fold in gently. Repeat, folding in the remaining flour by fourths. Pour into ungreased 10-inch tube pan. Bake 40-45 minutes or until top springs back when lightly touched. Immediately invert cake (in pan), cool thoroughly. Loosen sides of cake from pan; remove cake.

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Tagged: angelfoodcake, cakes, desserts add tags

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