- ● In a bowl mix cocoa powder and hot water and keep aside. ● Preheat the oven at 350F
- ● In a separate bowl sift together flour, 3/4 cup sugar, salt and keep aside. ● Beat the eggs replacer till foamy and then add cream of tartar. ● Beat till the mixture forms peak.
- ● In the egg replacer mixture add the remaining sugar. ● Now then gently add half the sifted flour. ● When completely mixed add the remaining half of flour.
- ● Now pour some of this mixture in the cocoa powder mixture and stir well. ● When done pour this egg replacer cocoa mixture back to the remaining egg replacer flour mixture.
- ● Mix lightly. ● In an ungreased dish pour this mixture. ● Bake this dish for 50 minutes or till the tooth pick comes out clean. When baked completely let it cool.
- ● Then with the help of a knife invert it on a plate. ● Serve it with fresh berries and vanilla ice cream.
CHOCOLATE ANGEL CAKE
#myrecipe
#sweets
#FoodismSummerBonanza
By Shalini Sharma
Mar, 31st
563
Servings
2 persons
Cook Time
50 minutes
Ingredients
5
- 7
Ingredients
- 1/4 cup Cocoa Powder
- 1/4 cup Hot Water
- 1 1/2 cup Granulated Sugar
- 3/4 cup Fine Wheat Flour (Maida)
- 1/4 tsp Salt
- 12 commercial Eggs White replacer
- 1 tsp Cream of Tartar
