Marbled Devil'S Food Angel Cake

• Cake:
• 1 cup sifted cake flour
• 1 1/2 cups sugar, divided
• 12 large egg whites
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons fresh lemon juice
• 2 tablespoons unsweetened cocoa
• Glaze:
• 2 ounces bittersweet chocolate, chopped
• 1/4 cup hot water

1. Preheat oven to 325u0b0.
2. To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup sugar, stirring with a whisk.
3. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla and juice.
4. Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat procedure with remaining flour, 1/4 cup at a time. Gently spoon half of cake batter into a large bowl. Sift cocoa over half of batter; gently fold in.
5. Spoon half of plain batter into an ungreased 10-inch tube pan, spreading evenly. Top with half of chocolate batter; repeat layers. Swirl batters together with a knife. Bake at 325u0b0 for 50 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert onto plate.
6. To prepare glaze, place chocolate and hot water in a small glass bowl. Microwave at high 1 minute or until almost melted; stir until smooth. Drizzle glaze over cake. Chill cake 10 minutes.

cake flour, sugar, egg whites, cream of tartar, salt, vanilla, lemon juice, unsweetened cocoa, bittersweet chocolate, hot water

Taken from www.myrecipes.com/recipe/marbled-devils-food-angel-cake (may not work)