Chocolate Snow Angel Cake

A beautiful showy cake to serve at festive and family gatherings.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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3/4 cup / 175 ml	cake and pastry flour
1 1/2 cup / 375 ml	granulated sugar
1/2 cup / 125 ml	cocoa
1 3/4 cup / 425 g	Naturegg Simply Egg Whites, well shaken
1 tbsp / 15 ml	lemon juice
2 tsp / 10 ml	vanilla
1 tsp / 5 ml	cream of tartar
1/2 tsp / 2 ml	salt
1 package / 450 g	white frosting
1 tsp / 5 ml	finely grated orange rind
	berries and fresh mint (optional)

Preheat oven to 350°F (180°C). In small bowl, mix together with electric mixer, flour and 3/4 cup (175 ml) of the sugar and the cocoa.
In large bowl, beat 1 3/4 cups (425 ml) of the egg whites until foamy. Add lemon juice, vanilla, cream of tartar, and salt to egg whites. Beat until soft peaks form. Still beating, gradually add remaining 3/4 cup (175 ml) of the sugar until stiff, glossy peaks form.
Adding one-quarter at a time, gently fold flour mixture into egg whites just until blended. Gently spoon batter into an ungreased 8-in (20-cm) tube pan with removable bottom. Run spatula through batter to eliminate air pockets. Smooth top.
Bake in centre of oven for 40-50 minutes or until cake springs back when lightly touched. Invert pan; cool completely.
Cut cake in half horizontally to make two layers. Stir orange rind into frosting. Spread bottom layer evenly with frosting. Sprinkle with berries, if using. Replace top; frost cake completely. Garnish with mint and additional berries, if using.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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"Soft peaks": are mountains of white that come up as you lift the beater up and then fold over at the tips.