Recipes

Red Velvet Angel's Food Cake

(For best outcome use either a bundt or tube pan)

INGREDIENTS

1/3 cup unsweetened cocoa (Hershey's baking chocolate is fine)

1/4 cup, boiling

2 teaspoons Vanilla

Red food coloring

1/4 teaspoon salt

1 and 3/4 cups, sugar divided

1 cup of Cake Flour (All purpose flour works too)

16 large eggs, only the egg whites (no yolk)

2 teaspoons White Vinegar

DIRECTIONS

Preheat oven to 350ºF.In a medium bowl, combine unsweetened cocoa, boiling water, vanilla, and food coloring; whisk and set aside.

In another medium bowl, combine salt, 3/4 cup of sugar, and cake flour; mix well and set aside.

Using an electric mixer, in a large bowl, beat the egg whites until foamy. Add vinegar; continue to beat until soft peaks form. With an electric mixer running at a slow speed, gradually add the remaining cup of sugar; increase to high speed and beat until stiff peaks form.

Remove some of the egg mixture and add it to the chocolate; gently combine and set aside.

Sift flour mixture over egg whites, a little at a time, and fold after each addition to incorporate. Add chocolate mixture and gently fold into egg whites.

When combined, pour batter into a two-piece 10-inch angel food cake pan with feet; smooth top into an even layer.

Bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.

Remove cake from oven and flip pan onto its feet or onto the neck of a wine bottle or a glass soda bottle, so the inverted cake can cool properly. (the cake will not fall out of the pan)