Chocolate Angel Food Cake I

Recipe View 5 mins Preheat oven to 325 degrees F (165 degrees C). Ensure the oven rack is in the lower-middle position. (5 minutes)

Recipe View 10 mins In a medium bowl, whisk together confectioners' sugar, cake flour, and cocoa powder. Sift the mixture together twice to ensure even distribution and a light texture. Set aside. (10 minutes)

Recipe View 8 mins In a clean, grease-free large bowl, using an electric mixer, beat egg whites, salt, and cream of tartar on high speed until stiff peaks form. (8 minutes)

Recipe View 5 mins Gradually add granulated sugar, 2 tablespoons at a time, while continuing to mix on high speed until the meringue is glossy and holds stiff, but not dry, peaks. (5 minutes)

Recipe View 10 mins Gently fold in the sifted flour mixture, a little at a time, using a large rubber spatula. Be careful not to overmix, as this will deflate the meringue and result in a dense cake. (10 minutes)

Recipe View 2 mins Stir in vanilla extract until just combined. (2 minutes)

Recipe View 3 mins Pour the batter into an ungreased 10-inch tube pan with a removable bottom. Do not grease the pan, as the cake needs to cling to the sides to rise properly. (3 minutes)

Recipe View 1 hrs Bake for approximately 1 hour, or until the cake springs back lightly when touched and a toothpick inserted into the center comes out clean. (60 minutes)

Recipe View 2 hrs Invert the pan immediately after removing it from the oven and let the cake cool completely upside down in the pan (about 1-2 hours). This prevents the cake from collapsing. (120 minutes)

Recipe View Once cooled, run a thin knife or spatula around the edges of the pan to loosen the cake. Gently remove the cake from the pan and dust with additional confectioners' sugar before serving, if desired.