Chocolate-Orange Angel Food Cake Recipe
Ingredients:
- 1 1/2 cups powdered sugar
- 3/4 cup cake flour
- 1/4 cup cocoa
- 1 1/2 cups egg whites (about 12)
- 1 1/2 teaspoons cream of tartar
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 3 cups orange sherbet, softened
Directions:
- Move oven rack to lowest position. Heat oven to 375 degrees F.
- 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 tablespoons at a time, on high speed, adding salt with the last addition of sugar. Continue beating until stiff and glossy. Do not under-beat.
- Sprinkle cocoa mixture, 1/4 cup at a time, over meringue, folding in just until cocoa mixture disappears. Spread batter in ungreased tube pan, 10 x 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 "walls" 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 up. Replace top of cake. Cover and freeze about 3 hours or until firm.
- Yield: 16 servings.