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A Cookbook of Memories

Cakes, Pies and Desserts

CHOCOLATE ANGEL CAKE 
Margaret Lukey, Weyburn, SK
3/4 cup sifted cake flour 1/2 tsp (scant) salt
1/4 cup unsifted cocoa 1 1/2 tsp cream of tartar
1 1/2 cups sugar 1 tsp vanilla
1 1/2 cups egg whites (12) 1/2 tsp almond extract
Sift flour once and measure, then place measured flour and unsifted cocoa and 1/2 cup sugar in sifter and sift together 3 times. Place egg whites in large bowl and add salt. Beat whites until frothy. Sprinkle surface of egg whites with cream of tartar, vanilla and almond extract. Continue beating egg whites until they are stiff, but still moist. Test for stiffness by seeing if a teaspoon will stand erect in stiff batter. Slowly add remaining sugar in four additions, beating until sugar is dissolved after each addition. Fold flour/cocoa/sugar mixture gently into egg whites in four portions. Spoon batter into ungreased 10 x 4 inch tubular cake pan. Pass a knife through the batter, circling the pan twice. Bake in a preheated 350 degree oven for 35-40 minutes. Remove from oven and invert on rack for 1 hour or until cold, then unmould onto cake plate. Ice with Chocolate icing.

 
 
 

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Phone: 306-332-5691 Fax:306-332-5264
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