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Chocolate Angel Food Cake I
Reviews:
July 09, 2008

Excellent angel food cake with a satisfying chocolate flavor. I agree that the recipe is a little hard to follow, so here are a few things that might help: I got two cups of egg whites from 15 medium-to-large eggs; I added the vanilla with the salt and cream of tartar instead of at the end to avoid having to overstir the batter; and I used an ungreased tube pan that I inverted on a glass bottle once it came out of the oven -- let it cool completely and then run a knife around the edges to remove from the pan. Also, I didn't have cake flour, so I substituted by mixing 2 tablespoons of corn starch with enough all-purpose flour to make 1 cup total (1-1/2 teaspoon CS per quarter cup APF) -- the easiest way to do this is to put the corn starch in the bottom of the measuring cup and then to fill with AP flour. This substitution worked great.

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