Paul Fronheiser's Chocolate Angel Food Cake

Step 1:

Measure and sift three times:

3/4 cup sifted cake flour

3/4 cup plus 2 Tbsps. granulated sugar

1/4 cup cocoa

Step 2:

Measure into large bowl:

11/2 cups egg whites (about 12)

11/2 tsps. cream of tartar

1/4 tsp. salt

11/2 tsps. vanilla

Beat egg whites until foamy, then add:

3/4 cup granulated sugar

Gradually beat until stiff/straight peaks form, but not until dry. Then fold in cocoa mixture. Bake at 350 degrees for 30-35 minutes, in ungreased 10-inch tube pan. After removing from the oven, turn pan upside down on the neck of a soda bottle or a funnel until the cake is cool, about an hour.

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1 pint whipping cream

1 cup powdered sugar

1/3 cup cocoa

Dash salt

Beat until stiff and spread on cooled cake.

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Note: To make a vanilla cake, substitute 1/4 cup flour in Step 1 instead of the cocoa. Ice with vanilla icing.

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