Recipe for cooking chocolate orange angel food cake

Desserts to Go with Coffee and Tea :: Sponge Cake

Chocolate-Orange Angel Food Cake

Posted by Marla at recipegoldmine.com 11/30/2001 8:26 am

1 1/2 c. powdered sugar
3/4 c. cake flour
1/4 c. cocoa
1 1/2 c. egg whites (about 12)
1 1/2 tsp. cream of tartar
1 c. sugar
1/4 tsp. salt
3 c. orange sherbet, softened

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 lrg. bowl on med. speed until foamy. Beat in sugar, 2 Tbsp. 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 c. at a time, over meringue, folding in just until cocoa mixture disappears. Spread batter in nonstick tube pan, 10 x 4 in.es. Gently cut through batter with metal spatula.

Bake 30 to 35 mins. 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 in. down; set aside. Cut down into cake 1 in. from outer edge and 1 in. 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 in. thick. Spoon sherbet into cake cavity; smooth up. Replace top of cake. Cover and freeze about 3 hours or until firm.

Yield: 16 servings.