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    Chocolate-Orange Angel Food Cake

    Source of Recipe


    List of Ingredients

    1 1/2 cups powdered sugar
    3/4 cup cake flour
    1/4 cup cocoa
    1 1/2 cups egg whites (about 12)
    1 1/2 teaspoons cream of tartar
    1 cup granulated sugar
    1/4 teaspoon salt
    3 cups orange sherbet -- softened


    Move oven rack to lowest position. Heat oven to 375. Sift together powdered
    sugar, flour and cocoa. Beat egg whites and cream of tartar in large bowl on
    medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time,
    on high speed, adding salt with the last addition of sugar. Continue beating
    until stiff and glossy. Do not underbeat.

    Sprinkle cocoa mixture, 1/4 cup at a time, over meringue, folding in just
    until cocoa mixture disappears. Spread batter in ungreased tube pan, 10 4
    inches. Gently cut through batter with metal spatula.

    Bake 30 to 35 minutes or until cracks feel dry and top springs back when
    touched lightly. Invert pan onto metal funnel or glass bottle about 2 hours
    or until cake is completely cool. Remove from pan.

    Slice off top of cake about 1 inch down; set aside. Cut down into cake 1
    inch from outer edge and 1 inch from edge of hole, leaving substantial
    "walls" on each side. Remove cake within cuts with curved knife or spoon,
    being careful to leave a base of cake 1 inch thick. Spoon sherbet into cake
    cavity; smooth up. Replace top of cake. Cover and freeze about 3 hours or
    until firm.
    Yield: 16 servings.




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