Chocolate-Cinnamon Angel Cake
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Time
prep 0:20
total 1:00
Ingredients
| 1-1/2 cup | egg whites, room temperature | | 1 cup | cake flour, sifted | | 1-1/2 cup | 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 |
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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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