Chocolate-Cinnamon Angel Cake
Yield
1 cakePrep
15 minCook
45 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
egg whites
at room temperature |
|
| 1 | cup |
cake flour
sifted |
|
| 1 ½ | cups |
powdered sugar
sifted |
|
| 3 | tablespoons |
cocoa powder
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| 1 ½ | teaspoons |
cream of tartar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
sugar
granulated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
egg whites
at room temperature |
|
| 237 | ml |
cake flour
sifted |
|
| 355 | ml |
powdered sugar
sifted |
|
| 45 | ml |
cocoa powder
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 7.5 | ml |
cream of tartar
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
sugar
granulated |
|
Directions
Place oven rack on lowest position, preheat to 350℉ (180℃).
Sift flour, powdered sugar, cocoa and cinnamon together 3 times. Set aside.
In large mixer bowl, beat the egg whites, cream of tarter and vanilla on medium speed until soft peaks form.
Gradually add gran. sugar, 2 tablespoons at a time, beating on high speed until stiff peaks form (tips stand straight).
Sift about ¼ of flour mixture over beaten egg whites; fold in gently.
Repeat, folding in the remaining flour by fourths.
Pour into ungreased 10 inch tube pan.
Bake 40 to 45 minutes.
Immediately invert cake, cool thoroughly.
Loosen sides of cake from pan, remove cake.
