|
Whip egg whites until they are frothy. Add cream of tartar.
Beat at medium speed until whites form soft peaks. Add sugar gradually while beating until whites are thickened and soft droopy peaks form. Beat in vanilla.
Fold in flour, cocoa, salt mixture with a rubber spatula 1/4 at a time .Fold gently, just enough to blend, or the cake will be tough. Pour into an un-greased angel cake pan.* Shake pan gently to remove air and level batter.
Bake at 325 degrees. Done when cake retracts a bit from pan and springs back when touched lightly--45 to 50 minutes. Let cool completely, upside down in pan
To remove, run tip of knife around outer edge of pan and middle and invert over cake plate.
ICING
Chill bowl you will whip cream in and keep it in larger bowl of ice and water while icing cake.
3 half-pints of whipping cream
1/2 cup sugar
2 tablespoons cocoa, dissolved in a little hot water
Add sugar and cocoa and whip until cream holds shape. |
ASSEMBLY
Cool cake in refrigerator. Cut across twice, making three layers. Brush away loose crumbs. Place pieces of waxed paper under edge of cake to keep plate clean while icing.
Ice between layers, on top and sides with whipped cream
Refrigerate in covered cake holder. Serves 12
The best cake I ever remember eating
*Don’t use an angel food cake pan that has ever been greased, no matter how thoroughly washed. The cake will not rise (or that’s what I was told)
|
