COCOA ANGEL CAKE

This is a incredibly delicate recipe.
A 9-inch tube pan

Preheat oven to 350°

Start with by sifting ¾ cup cake flour.
Resift 5 times with ¼ cup cocoa and ¼ cup sugar
Sift separately: 1 cup sugar

Place on a large platter and whip until foamy: 1¼ cups egg whites: 10 to 12 egg whites.

Add: 1 teaspoon cream of tartar

Whip until stiff, but not dry. Fold in the sifted sugar, 1tbsp at a time.

Add: 1 tsp vanilla and ½ tsp lemon extract.

Shift a small amount of the flour mixture over the batter and fold it in. Repeat this process until the flour is used up.

Bake the mixture in an un-greased tube pan for about 45 minutes. When cool, cover the cake with White Icing or Chocolate Coating.

*Boiled White Icing:

Stir until the sugar is dissolved, then bring to a boil:
2 cups sugar and 1 cup water
Cover and cook for about 3 minutes, until the steam has washed down any crystals, which may have formed on the sides of the pan.

Uncover and cook to 238° to 240°. At that temperature the syrup will spin a very thin thread on the end of coarser. This final thread will almost disappear, like a self-consuming spider web.

Now whip until frothy:
2 egg whites and ⅛ tsp salt
Add the syrup in a thin stream, whipping eggs constantly. When these ingredients are all combined add:
– ⅛ tsp cream of tartar or a few drops of lemon juice and 1tsp vanilla –

*Chocolate Coating over White Icing: [about 2¼ cups]

Melt: 2 oz chocolate
Cool and spread with a broad knife or spatula over the boiled white icing.
In summer or moist weather, add to the chocolate before spreading it:
¼ tsp melted paraffin (this coating is always thin when applied and hardens more rapidly if refrigerated. It is not recommended for use in damp hot weather. Transfer the cake to a fresh plate before serving.

RICE OR POTATO FLOUR SPONGE CAKE

As rice and potato flours have two different glutens from wheat, do not expect the same texture.
A 9-inch tube pan

Preheat oven to 350°

Sift 3 times ¾ cup potato or rice flour and ½ cup sugar
Beat until light and creamy:
8 egg yolks – stir them into the flour mixture. Beat until stiff but not dry:
9 egg whites – Fold the egg whites into the yolks gently but rapidly.
Bake the cake for about 45 minutes. Cool on a rack.

kettle: