Cocoa Angel Cake
Yield: 1 Small Double-Layered Cake
- ¾ cup Cake Flour
- ¼ cup good quality Cocoa Powder
- Pinch of fine salt
- 12 Egg Whites
- 1 teaspoon Cream of Tartar
- 1 ¼ cup Castor Sugar
- 2 teaspoon Vanilla Extract
Sift flour, cocoa and salt.
Whisk egg whites until soft peak, and then add the cream of tartar to stabilise the egg whites.
Add the sugar and then the vanilla extract.
Cut in the sifted flour mixture.
Bake at 180°C for 30 minutes or until cooked.