Chocolate angel cakes

Ingredients
125g plain flour
30g cocoa powder
7 eggwhites
1 tsp cream of tartar
185g caster sugar
1 tsp vanilla extract
Softened butter, to grease
1 cup icing sugar, sifted
1/2 cup glace cherries
Silver dragees (see note), to garnish


Method
Preheat oven to 180°C. Sift flour and cocoa into a bowl. Place eggwhites in the bowl of an electric mixer with the cream of tartar and beat until soft peaks form. Add two tablespoons of caster sugar and continue beating until the eggwhites are quite stiff. Fold in remaining caster sugar, the vanilla extract, flour and cocoa powder.
Grease pans well with butter, then divide mixture between pans. Bake for 20-25 minutes. Cool slightly, then carefully turn out onto a wire rack to cool.
Place icing sugar in a bowl and add some warm water, a tablespoon at a time, until you have a soft icing.
Drizzle tops of cakes with the icing, allowing it to drip down the sides. Quarter the cherries and use to decorate the cakes along with the dragees.
Notes & tips
These cakes should be eaten on the day they are made as they do not keep well.
Silver dragees are available from supermarkets.
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Source
delicious. - January 2003, Page 129
Recipe by Valli Little

Posted in: Cakes,kids party