Black & White Angel Food Cake

Ingredients

  • CAKE:
  • 1  cup  cake flour (about 4 ounces)
  • 1 1/2  cups  granulated sugar, divided
  • 1/2  teaspoon  cream of tartar
  • 1/4  teaspoon  salt
  • 12  large egg whites
  • 1  teaspoon  fresh lemon juice
  • 1/2  teaspoon  vanilla extract
  • 2  tablespoons  unsweetened dark cocoa (such as Hershey’s Special Dark)
  • GLAZE:
  • 1 1/2  cups  powdered sugar
  • 2  tablespoons  tub light cream cheese, softened
  • 1  tablespoon  1% low-fat milk
  • 1  teaspoon  vanilla extract
  • 3/4  teaspoon  unsweetened dark cocoa (such as Hershey’s Special Dark)
  • TOPPING:
  • Sliced strawberries (optional)

Preparation

Preheat oven to 325°.

To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside.

Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy. Add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in juice and 1/2 teaspoon vanilla. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition.

Spoon half of batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Sift 2 tablespoons cocoa over remaining batter; fold in. Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife. Bake at 325° for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.

To prepare glaze, place powdered sugar, cream cheese, milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Drizzle half of glaze over cake.

Add 3/4 teaspoon cocoa to remaining glaze; stir well to combine. Drizzle cocoa glaze over cake. Refrigerate 5 minutes or until glaze is set. Garnish with strawberries, if desired.

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