Black And Angel Food Cake

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 12
• 1 cup cake flour
• 1 1/2 cups granulated sugar, divided
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 12 egg whites
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• 2 tablespoons unsweetened dark cocoa
• 1 1/2 cups powdered sugar
• 2 tablespoons light cream cheese, softened
• 1 tablespoon 1% low-fat milk
• 1 teaspoon vanilla extract
• 3/4 teaspoon unsweetened dark cocoa
• sliced strawberry (optional)

Recipe

• 1 preheat oven to 325°.
• 2 cake: combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside.
• 3 place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy.
• 4 add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
• 5 beat in juice and 1/2 teaspoon vanilla.
• 6 sift flour mixture over egg mixture, 1/4 cup at a time; fold in after each addition.
• 7 spoon half of batter into an ungreased 10-inch tube pan, spreading evenly. break air pockets by cutting through batter with a knife.
• 8 sift 2 tablespoons cocoa over remaining batter; fold together.
• 9 spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife.
• 10 bake for 55 minutes or until cake springs back when lightly touched.
• 11 invert pan; cool completely.
• 12 loosen cake from sides of pan using a narrow metal spatula.
• 13 invert cake onto a plate.
• 14 glaze: place powdered sugar, cream cheese, milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at medium speed until smooth.
• 15 drizzle half of glaze over cake.
• 16 add 3/4 teaspoon cocoa to remaining glaze; stir well to combine.
• 17 drizzle cocoa glaze over cake.
• 18 refrigerate 5 minutes or until glaze is set.
• 19 garnish with strawberries, if desired.