Chocolate Angel Food Cake Recipe

This Chocolate Angel Food Cake Recipe is a variation on the Angel Food Cake Recipe from the 1950s "The American People's Cookbook".

Budget meal planning tip: remember that egg whites freeze well. Pop your egg whites into a small sealed container and write the amount of whites on a freezer label ie " 2 egg whites". When you have accumulated enough you can defrost the lot and make this Chocolate Angel Food Cake.

Ingredients:

Method:

1. Heat the oven to 350° F / 180° C.
2. Spray a bundt tin with cooking spray and then dust it lightly with flour.
3. Start by sifting together ½ cup sugar, the flour and the cocoa.
4. Using an electric beater, whisk the egg whites until they just hold a firm peak.
5. Add the salt, cream of tartar and the vanilla extract.
6. SLOWLY, add ¾ cup of sugar, whilst still beating. Continue to beat until the mixture is thick and can hold a soft peak.
7. Gently fold the cocoa mixture into the egg whites.
8. Carefully transfer the mixture into the bundt tin and smooth it out. At this stage the mixture looks like uncooked chocolate meringue. Tap the bottom of the tin on the counter a few times to get rid of any air bubbles.
9. Bake for about 45 minutes. Test to see whether the cake is ready by inserting a wire skewer into the center of the cake. It should come out just clean. Also, the cake will "spring back" when you press it lightly. Turn the cake out onto a wire rack to cool. When cold, dust with sifted icing sugar.
10. Serve this Chocolate Angel Food Cake Recipe with fresh strawberries and cream.

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