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The Devil's Angel Cake

Author/Submitted by: Janet Morrissey <janetm@MAGNUS1.COM>
Servings: 1
Categories: Cakes / Desserts

12  Large  Egg Whites
1 1/2  Tsp.  Cream Of Tartar
1  Cup  Sugar
1  Cup  Flour
1/4  Cup  Cocoa Powder
1 1/2  Cups  Powdered Sugar
1  Tsp.  Vanilla

Beat egg whites and cream of tartar on medium speed until frothy. Increase speed to high and add sugar very slowly (I dribble it down the pouring shield on the KitchenAid)and then add vanilla, beating until stiff and glossy. Fold in the dry ingredients carefully. Spoon into parchment or waxed paper-lined angelfood pan and run a knife through. Bake at 375F for 30 - 40 minutes. Remove from oven and cool, upside down (a coke bottle will fit into the top of the tube and hold it up for you if your tube pan does not have those little feet on the top). When cool carefully run a knife around the edges and remove the pan. Carefully peel the paper away from the bottom and sit upright. The last time I had this, strawberries were on sale, so I made a strawberry puree to go with it. A tip I picked up from somewhere (swiss-cheese brain does not remember from where) is that an electric knife is a great tool to use to cut angel cakes. It really works.

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