Dutch-Chocolate Angel Cake
Dutch-Chocolate Angel Cake is Head to the store and pick up dutch-process cocoa, cream of tartar, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, 3/4 cup sugar, cocoa, and cinnamon in a small bowl, stirring with a whisk. Beat egg whites in a large bowl with a mixer at high speed until foamy.
Add cream of tartar and salt; beat until soft peaks form.
Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time, folding in each portion. Fold in vanilla, juice, and almond extract. Spoon the batter into an ungreased nonstick 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.
Bake at 325 for 50 minutes or until cake springs back when lightly touched. Invert pan, and cool completely. Loosen the cake from sides of pan using a narrow metal spatula. Invert the cake onto plate.
Cut into 12 slices using a serrated knife.
Serve with Dark Cocoa Sauce.
(Totals include Dark Cocoa Sauce)