Recipe - Devilish Angel Food Cake

2/3 cup Sifted cake flour
1/3 cup Unsweetened cocoa powder
1 One fourth cup Granulated sugar; divided
One half teaspoon Ground cinnamon
12 lg Egg whites
1 teaspoon Cream of tartar
2 teaspoon Warm water
1 teaspoon Vanilla
One half teaspoon Salt

Recipe by: St. Louis PostDispatch 3/24/97 Preheat oven to 350 degrees.

Sift together flour, cocoa powder, One fourth cup sugar and cinnamon into a bowl;
set aside.

With an electric mixer, beat egg whites, cream of tartar, warm water,
vanilla and salt in a large bowl at high speed until foamy. Gradually add
remaining 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks
form. Sift flour mixture over egg white mixture, One fourth cup at a time; fold
flour mixture in gently.

Spoon batter into an ungreased 10inch tube pan, spreading evenly. Break
air pockets by cutting through batter with a knife. Bake for 45 minutes or
until cake springs back when lightly touched. Invert pan; let cool
completely. Loosen cake from sides of pan using a narrow spatula; revert
cake onto plate.

Yield: 8 servings. Cooking Light 1997.

Posted to bakeryshoppe digest V1 Number 033 by novmom@juno.com (Lynn A
Montroy) on Apr 16, 1997