This is the third antique cake I've made from the 1920's cookbook Cakes Cookies and Confections. They call it a chocolate angel cake, but it's not as light as the angel food cakes I've had. The recipe calls for chocolate icing, but I topped with whip cream and strawberries instead. My husband likes the cake by itself with coffee. When you're separating the egg whites remove any membrane strings because they won't mix well and will create white spots of cooked egg in your cake (yuck). I set aside the egg yolks to use in homemade ice cream.
Ingredients:
10 egg whites
2 cups sugar
1 cup flour
1/2 cup cocoa
1 tsp cream of tartar
2 tsp vanilla
Directions:
Beat egg whites until frothy. Add cream of tartar. Beat till stiff. Sift cocoa with sugar five times. Add to eggs slowly. Add vanilla. Sift flour fives times and fold in last. Bake in slow oven one hour. Cover with chocolate icing.
Note: The foreword of the cookbook says to bake angel cakes at 320 degrees for 1 hour.
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