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Print this Recipe    Cinnamon Angelfood

Chocolate Cinnamon Angel Food Cake

1 1/2 cups egg whites
1 cup all-purpose flour, sifted
1 1/2 cups sifted powdered sugar
3 tablespoons unsweetened cocoa
1/2 teaspoon ground cinnamon
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla
1 cup sugar

Bring egg whites to room temperature, about 1 hour. Meanwhile, sift
flour, cocoa, powdered sugar, and cinnamon together three times.
Set aside. In a large mixer bowl, beat the egg whites, cream of
tartar, and vanilla with an electric mixer on medium speed until
soft peaks form. Gradually add the sugar, 2 tablespoons at a time,
beating on high speed until stiff peaks form. Transfer to a larger
bowl if needed. Sift about 1/4th of the flour mixture over the
beaten egg whites. Fold in gently. Repeat, folding in the remaining
flour mixture in fourths. Pour into ungreased 10 inch tube pan.
Bake on the lowest rack in the oven at 350 for 40-45 minutes or
until the top springs back when touched. Immediately invert cake
(leave in pan); cool thoroughly. Loosen sides of cake from pan;
remove.

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