Cocoa Angel Food Cake with Orange Glaze
- 1 cup self-rising flour
- 1/3 cup sifted unsweetened Dutch-process cocoa powder such as Droste (sift before measuring)
- 1 1/4 cups sugar
- 1 1/2 cups egg whites (from 10 to 11 large eggs)
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- Orange Glaze
- Preheat oven to 325F.
- and have ready an ungreased 10-inch tube pan (about 4 inched deep) with a removable bottom.
- In a small bowl whisk together flour, cocoa powder, and 1/2 cup sugar.
- In a large bowl with an electric mixer beat whites with salt on medium speed until white, opaque, and beginning to hold their shape.
- Gradually add the remaining 3/4 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks.
- Beat in vanilla.
- Sift one third cocoa mixture over whites and fold in gently but thoroughly, scraping bottom of bowl to prevent lumps.
- Sift and fold in remaining cocoa mixture, half at a time, in same manner and pour batter into pan.
- With a knife, make series of side by side chops in batter to remove air bubbles and smooth top.
- Bake cake in middle of oven 40 to 45 minutes, or until firm to the touch.
- Invert cake over neck of a bottle and cool completely.
- Run a thin knife around edge of cake and remove side of pan.
- Run knife under bottom of cake and around center tube to loosen cake and invert cake onto a rack.
- While orange glaze is still warm, quickly pour over cake, spreading evenly over top with a spatula and allowing excess to drip down outside.
- (Alternatively, spoon glaze into a plastic bag and squeeze into one corner.
- Snip off corner to make small hole in bag and streak glaze over cake from center outward.)
- While glaze is still wet (to avoid cracking), transfer cake to a platter.
- When glaze is set, cover cake loosely with plastic wrap or place under a cake dome and keep at room temperature until ready to serve.
- If cake is kept more than 1 day (before or after serving), it should be wrapped in plastic wrap and frozen.
- Bring cake to room temperature before serving.
flour, dutch, sugar, egg whites, salt, vanilla, orange glaze
Taken from www.epicurious.com/recipes/food/views/cocoa-angel-food-cake-with-orange-glaze-13713 (may not work)