Chocolate-Orange Angel Food Cake

Directions

Move oven rack to lowest position.

Heat oven to 375℉ (190℃).

Sift together powdered sugar, flour, and cocoa.

Beat egg whites and cream of tartar in large bowl on medium speed until foamy.

Beat in granulated sugar, 2 tablespoon at a time, on high speed, adding salt with the last addition of sugar.

Continue beating until stiff and glossy.

Do not underbeat.

Sprinkle cocoa mixture, 1 tablespoon at a time, over meringue, folding in just until cocoa mixture disappears.

Spread batter in ungreased tube pan, 10×4 inches.

Gently cut through batter with metal spatula.

Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly.

Invert pan onto metal funnel or glass bottle about 2 hours or until cake is completely cool.

Remove from pan.

Slice off top of cake about 1 inch down; set aside.

Cut down into cake 1 inch from outer edge and 1 inch from edge of hole, leaving substantial inchwalls inch on each side.

Remove cake within cuts with curved knife or spoon, being careful to leave a base of cake 1 inch thick.

Spoon sherbet into cake cavity; smooth top.

Replace top of cake. Cover and freeze about 3 hours or until firm.