{"id":106,"date":"2013-05-06T16:51:23","date_gmt":"2013-05-06T20:51:23","guid":{"rendered":"http:\/\/www.aaronseaver.com\/?p=106"},"modified":"2013-05-06T16:51:35","modified_gmt":"2013-05-06T20:51:35","slug":"chocolate-angel-caek","status":"publish","type":"post","link":"https:\/\/www.aaronseaver.com\/?p=106","title":{"rendered":"Chocolate Angel Cake"},"content":{"rendered":"<pre>1 1\/2 cups confectioners' sugar\r\n1 cup cake flour\r\n1\/4 cup baking cocoa\r\n1 1\/2 cups egg whites (about 10 eggs)\r\n1 1\/2 teaspoons cream of tartar\r\n1\/2 teaspoon salt\r\n1 cup sugar\r\n\r\nFROSTING\r\n1 1\/2 cups whipping cream\r\n1\/2 cup sugar\r\n1\/4 cup baking cocoa\r\n1\/2 teaspoon salt\r\n1\/2 teaspoon vanilla extract\r\nChocolate leaves, optional<\/pre>\n<p>Sift Together confectioners&#8217; sugar, flour, and cocoa three times; set aside. In a mixing bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time. Spoon into an ungreased 10 inch tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on lowest oven rack at 375\u00c2\u00ba for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake. In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves, if desired.<\/p>\n<p>Yield: 12-16 servings.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 1\/2 cups confectioners&#8217; sugar 1 cup cake flour 1\/4 cup baking cocoa 1 1\/2 cups egg whites (about 10 eggs) 1 1\/2 teaspoons cream of tartar 1\/2 teaspoon salt 1 cup sugar FROSTING 1 1\/2 cups whipping cream 1\/2 cup sugar 1\/4 cup baking cocoa 1\/2 teaspoon salt 1\/2 teaspoon vanilla extract Chocolate leaves, &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.aaronseaver.com\/?p=106\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Chocolate Angel Cake&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,3],"tags":[],"_links":{"self":[{"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=\/wp\/v2\/posts\/106"}],"collection":[{"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=106"}],"version-history":[{"count":2,"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=\/wp\/v2\/posts\/106\/revisions"}],"predecessor-version":[{"id":108,"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=\/wp\/v2\/posts\/106\/revisions\/108"}],"wp:attachment":[{"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=106"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=106"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=106"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}