Chocolate angel food cake recipe

1. 1. Preheat oven to 350*.

2. 2.Add egg whites liquid in standing mixer, with a whisk paddle attachment, turn on:

3. 3.Add the cream of tartar and salt: whisk egg whites till nice and froasty.

4. 4.Once there, starting adding sugar, tsp at a time while on: let whisk till egg whites are nice stiff peaks: (10 mins)

5. 5.When done, take off standing mixer, and add vanilla extract in egg whites bowl.

6. 6.Add the dry Ingredients to the egg whites bowl in thirds: gentely fold, and add rest:

7. 7.Add batter to the 10'' angel food cake pan: DO NOT GREEZE PAN.

8. 8.Even out with spautula: put pan on baking sheet:

9. 9.Put in oven 350*, for 45 mins.

10. 10.When done, take 4 cans and place the cake pan upside down: let cool compeltey upside down: (3 hours)

11. *If it’s cooled right-side up, the cake collapses on itself and you’ll be left with a flat, donut-shaped disaster, which would go against everything you’ve done up to this point to yield an airy and delicate cake.

12. 11.When done, take a butter knife, and run around the edges of pan, and middle center too.

13. 12.Take out of pan and eat.