Marble Angel Food Cake
- 1 1/2 cups sifted Domino® Confectioners Sugar
- 1 cup cake flour
- 2 tablespoons cocoa powder, unsweetened
- 1 1/2 cups (10 to 12 large) egg whites
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1 cup Domino® Granulated Sugar
Preheat oven to 350°F. Prepare ungreased 10-inch tube pan.
In small bowl, stir together confectioners' sugar and cake flour. Measure 1 cup of the sugar/flour mixture; sift together with the cocoa powder; set both aside.
In large bowl, add egg whites, cream of tartar and vanilla. With mixer at high speed, beat until soft peaks form. Gradually add granulated sugar, 2 tablespoons at a time, beating until stiff peaks form.
Transfer one-third of the mixture to a separate bowl. With rubber spatula, fold in plain flour mixture, about 1/4 cup at a time, just until flour disappears. With rubber spatula, fold cocoa mixture into remaining egg whites.
Pour half of the white mixture into prepared pan. Gently spoon chocolate batter over white batter in pan. Top with remaining white batter. Marble the batter. Go completely around pan, turning pan as you fold.
Bake 40 to 45 minutes, or until top of cake springs back when lightly touched with finger. Invert cake in pan on funnel; cool completely. Using a narrow spatula, loosen sides of cake from pan; remove cake to serving platter.
To marble batter, use a folding motion to bring a narrow spatula down through the batter and up the other side.