- 10
Ingredients
- 1 1/2 cups sifted cake flour
- 1 3/4 cups granulated sugar
- 1 tsp ground cinnamon
- 12 egg whites (about 1 cup) at room temperature
- 1/4 tsp salt
- 1 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- 2 tbsp granulated sugar
Preparation
Step 1
Preheat oven to 325 F. Sift flour with 3/4 cup sugar and cinnamon three times; set aside.
In a large bowl, beat egg whites and salt with electric mixer until foamy. Add cream of tartar and beat until soft peaks form. Gradually beat in remaining 1 cup sugar, sprinkling 1/4 cup at a time, beting well afer each addition until soft peaks form when beater is withdrawn.
With a large rubber scraper or whisk, gently fold in vanilla extract. Sift 1/4 of flour mixture at a time over egg whites; gently fold in with over and under motion after each addition. Fold mixture about 10 additional strokes after last addition until flour mixture is well blended.
Gently transfer 1/3 of the batter to ungreased angel food cake pan. Mix cocoa powder and sugar. Sprinkle with two tablespoons cocoa powder mixture.
Transfer second 1/3 of batter, gently spreading over cocoa. Sprinkle with remaining cocoa powder mixture.
Top with last 1/3 of cake batter, spreading gently. With a spatula or knife, cut through batter gently to make swirl.
Bake on lower rack at 325 F for 55 to 60 minutes or until top is browned and cake tester comes out clean. Invert pan on counter to cool cake thoroughly (about 2 hours).
Loosen cake with spatula; remove from pan.