Chocolate Angel Cake

13 ingredients
6 steps

Ingredients

  • 1-1/2 cups egg whites (about 10)
  • 1-1/2 cups confectioners' sugar
  • 1 cup cake flour
  • 1/4 cup baking cocoa
  • 1-1/2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1-1/2 cups heavy whipping cream
  • 1/2 cup sugar
  • 1/4 cup baking cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • Chocolate leaves, optional

Directions

  1. 1
    Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together confectioners' sugar, flour and cocoa three times; set aside.
  2. 2
    Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
  3. 3
    Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
  4. 4
    Run a knife around side and center tube of pan. Remove cake to a serving plate.
  5. 5
    In a large bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form.
  6. 6
    Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired.

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