Chocolate Almond Angel Food Cake

OMG this is fantastic…”chocolate” “almond” and “angel food” are all things I like separately…so this is amazing!

  • 3/4 c. flour (3 and 1/8 oz)
  • 1/3 c. cocoa (3/4 oz)
  • 1.5 c. sugar (10.5 oz)
  • 12 large egg whites
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 1.5 tsp cream of tartar

Preheat oven to 325 F.

In medium-sized bowl, whisk together flour, cocoa, and 3/4 c. sugar; set aside.

In bowl of stand mixer, beat egg whites until frothy.  Add salt, vanilla, almond extract, and cream of tartar.  Continue beating until whites form stiff, glossy peaks.

Add remaining sugar, 1/4 cup at a time.  Fold in the dry ingredients, also 1/4 cup at a time.  A wire whisk is best to not deflate the egg whites.

Scoop batter into ungreased tube pan.  Bake 40-45 minutes.  Remove cake from oven.  If your tube pan has legs, invert cake onto those and cool for an hour and a half.  If your tube pan does not have legs, invert it over a bottle to cool.

Once cake is THOROUGHLY cooled, loosen the edges with a knife, including around the center tube. Turn cake back over and shake gently onto serving plate.

To serve cake, take two forks and pry pieces apart (cutting downwards with a knife just squishes the cake).

Source: King Arthur Flour http://www.kingarthurflour.com/recipes/chocolate-almond-angel-food-cake-recipe

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