Posted by: Diamond Lil 11-05-99 9:13 AM
Chocolate-Flecked Angel Food Cake
1 cup flour
11/2 cups icing sugar
12 large egg whites, at room temperature (for Simply Egg Whites, use 1 1/4 cup)
11/2 tsp cream of tartar
1 cup granulated sugar
2 tsp vanilla
4 squares bittersweet chocolate, grated
2 squares bittersweet chocolate, melted and cooled (can thin with vegetable oil)
Preheat oven to 325.
Sift flour and icing sugar together into a bowl; set aside.
Beat egg whites on medium speed of electric mixer until frothy.
Add cream of tartar and beat on high speed, adding granulated sugar gradually, until whites are glossy and stiff. Add vanilla and mix until just blended.
Fold flour mixture into egg whites using a large rubber spatula. Fold in grated chocolate.
Pour batter into ungreased 10" tube pan.
Bake at 325F (160C) for 50 to 55 minutes, or until golden and cake begins to pull away from sides of pan.
Remove pan from oven and invert. Cool cake completely.
Turn cake right-side up and run knife between cake and side and centre of pan to loosen it.
Invert cake onto serving plate. Drizzle melted chocolate on top and sides of cake to decorate.
TIP: For crowning touch, fold 1 cup fresh raspberries into cake batter.
Preparation time: 25 minutes
Baking time: 55 minutes
Makes: about 12 servings
Freezing: excellent, not decorated