Cocoa Angel Cake

Cocoa Angel Cake / Karen E. Photography (p)

“Angel Cake is a very light sponge cake originating in the United States and be­ cause of its lightness is said to be ‘food for the angels’. I added a little cocoa powder to add a slight variation to the norm.”
— Jackie Cameron

Yield: 1 Small Double-Layered Cake

Ingredients :

  • 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

Method :

  1. Sift flour, cocoa and salt.

  2. Whisk egg whites until soft peak, and then add the cream of tartar to stabilise the egg whites.

  3. Add the sugar and then the vanilla extract.

  4. Cut in the sifted flour mixture.

  5. Bake at 180°C for 30 minutes or until cooked.

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