Chocolate Angel Food Cake With Custard Topping
- Cake:
- 1 1/2 cup egg whites
- 1 1/2 tsp. cream of tartar
- 1/3 tsp salt
- 1 3/4 cup extra fine sugar
- 1 1/4 tsp. vanilla
- 7/8 cup cake flour
- 1/4 cup cocoa
- Custard:
- 12 egg yolks
- 1 cup sugar
- 1/3 cup cold milk
- 1/2 cup cold water
- 1 package unflavored gelatin
- 1 pint cream, whipped
- walnuts chopped
- Cake:
- Beat egg whites with flat whip until frothy. Beat in cream of tartar and salt. Continue beating until whites are glossy, fine grained and will stand up in a stiff point as beater is pulled out. A 1 cup of sugar and vanilla gradually. Sift remainder of sugar with flour and cocoa; cut and fold in. Pour into a dry, ungreased deep tube center pan. Cut through batter. Bake 65 minutes at 325 degrees.
- Custard topping:
- Mix together in the top of a double boiler egg yolks, sugar, and milk. Cook in double boiler until thick, stirring constantly. Dissolve gelatin in cold water; add to hot custard. Let custard stand until cool. Fold in whipped cream. Spread on cake. Sprinkle chopped walnuts on top.
egg whites, cream of tartar, salt, sugar, vanilla, cake flour, cocoa, custard, egg yolks, sugar, cold milk, cold water, unflavored gelatin, cream, walnuts
Taken from www.epicurious.com/recipes/member/views/chocolate-angel-food-cake-with-custard-topping-1210833 (may not work)