Ingredients
1 cup all-purpose flour
1 1/2 tsp cream of tartar
1/4 cup cocoa
1/2 tsp salt
1 1/2 cup sugar
1 1/2 tsp vanilla
10 egg whites
Directions
Preheat oven to 325 degrees F.
In medium bowl, sift flour. Sift flour again twice with cocoa and
1/2 cup sugar. Set aside. In large bowl, beat egg whites, cream of
tartar, and salt until soft peaks form. Gradually add remaining
sugar, 2 Tbsp at a time until stiff peaks form. Fold in flour m
ixture and vanilla.
Pour into ungreased tube pan. Bake for 55 to 65 minutes. Invert pan
for about 1 hour or until the cake is cool.
Source: Whitman's Chocolate Cookbook ISBN 0-517-64157-7 Posted by:
Kim Smith 116/35
Recipe By : Net
Servings: 12 servings
Chocolate Angel Food Cake 2 Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
We are able to read the history of `recipes` back into history, in truth as far back as pharonic Egypt, and maybe further still. Having said that, these, old recipes were just very basic hieroglyphic recipes for food preparation.
The truth of the matter is, the most ancient recipe found, according to academics is a collection of ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. As we move into The time of the romans around 25BC a man called Apicius compiled a few documents which described recipes cooked by his fellow Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the early Romans were skilled in the use of many different herbs and spices, including a few that will be familiar to modern chefs for example thyme, fennel and dill. As we move on, there are two books which were published in the 14th Century - a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the indian food that is served today, but instead descriptions of the types of food enjoyed by the rich and wealthy people of that period. Later, in the fifteenth century, the Crusaders brought back many new foods and herbs from the East, including coriander, parsley, and rosemary. These new culinary innovations caused a surge in recipe publications, the majority of which are kept safe in academic collections. During the next few centuries, the wealthy families of the West tried to offer the most extravagent meals, and as a result the best cooks and their recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collating, verifying, and publishing recipes common in their social group. By the advent of the 20th century, cooking books were starting to become popular mostly as a result of increased literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this Chocolate Angel Food Cake 2 recipe.
