Chocolate spangled angel food cake from Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos (page 149) by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cake flour for Wondra flour.

  • tarae1204 on February 11, 2021

    The recipe says to beat the egg whites (previously mixed with sugar and cream of tarter) for ten minutes on medium high. Well, I turned my kitchen aid mixer to “8”, turned my back, and four minutes later had meringue nearly spilling out of my mixer bowl! It was amazing! Never seen egg whites get whipped that high so fast. The problem was then that folding in the flour and chocolate speckled was very sticky and difficult, and my cake wasn’t thoroughly blended. Still, delicious.

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