Make and share this Black and White Angel Food Cake recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°.
- CAKE: Combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside.
- Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy.
- Add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
- Beat in juice and 1/2 teaspoon vanilla.
- Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition.
- Spoon half of batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.
- Sift 2 tablespoons cocoa over remaining batter; fold together.
- Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife.
- Bake for 55 minutes or until cake springs back when lightly touched.
- Invert pan; cool completely.
- Loosen cake from sides of pan using a narrow metal spatula.
- Invert cake onto a plate.
- GLAZE: Place powdered sugar, cream cheese, milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at medium speed until smooth.
- Drizzle half of glaze over cake.
- Add 3/4 teaspoon cocoa to remaining glaze; stir well to combine.
- Drizzle cocoa glaze over cake.
- Refrigerate 5 minutes or until glaze is set.
- Garnish with strawberries, if desired.
Nutrition Facts : Calories 225.9, Fat 0.8, SaturatedFat 0.4, Cholesterol 1.9, Sodium 113.7, Carbohydrate 50, Fiber 0.4, Sugar 40.1, Protein 5
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