3/4 cup sifted cake flour
1/4 cup unsweetened cocoa
1 1/2 cups powdered sugar
12 egg whites (about 1 1/2 cups), at room temperature
1 1/2 tspns cream of tartar
1/8 tspn salt
1 cup granulated sugar
1 1/2 tspns vanilla
1/4 tspn almond extract
Tart Cherry Filling (recipe follows)
Fluffy Frosting (recipe follows)
2 tbspns kirsch
Chocolate curls (optional)
Sift flour, cocoa, and powdered sugar into a bowel; set aside. In large bowel of an electric mixer,
beat egg whites, cream of tartar, and salt at high speed until foamy. Gradually add granulated
sugar, about 2 tablespoons at a time, beating until mixture holds stiff peaks. Gently fold in vanilla
and almond extract. Sprinkle flour cocoa mixture, 1/4 cup at a time, over meringue; using a rubber
spatula, fold in gently after each addition just until flour mixture disappears. Turn batter into an
ungreased 10-inch tube pan with removable bottom; gently smooth top. Gently draw spatula
through batter to eliminate large air bubbles.
Bake in a 375 f oven until top of cake springs back when lightly touched (about 35 minutes). Invert
pan on a funnel to keep cake from shrinking; let cool completely.
Meanwhile, prepare Tart Cherry Filling. Just before assembling dessert, prepare Fluffing Frosting.
Remove cake from pan. Using a serrated knife, cut cake horizontally into three layers. Sprinkle
bottom layer with 1 tablespoon of the kirsch; spread with very thin layer of fluffy frosting, then half the
Tart Cherry Filling. Add middle layer. Repeat above and cover with top layer. Spread top and
sides with remaining frosting. If made ahead, let stand, uncover, at room temperature for up to 6
hours. Decorate with chocolate curls before serving, if desired. Makes 12 servings.
*Tart Cherry Filling
Drain 1 can (about 1 lb.) pitted tart red cherries, reserve liquid. Measure 1/2 cup of the liquid and
set aside; discard remaining liquid. In a small pan, mix 1/2 cup sugar and 2 tablespoons corn
starch. Stir in cherries and the 1/2 cup reserved cherry liquid. Bring to a boil over medium heat,
stirring; boil, stirring constantly, until thickened and clear. Then boil for 1 more minute. Remove
from heat and stir in 1 tablespoon kirsch. Let cool.
*Fluffy Frosting
In top of a double boiler, combine 2 egg whites (about 1/4 cup), at room temperature; 1/2 cup light
corn syrup; 1/2 cup sugar; and a pinch of salt. Beat with an electric mixer at high speed until
blended. Place over rapidly boiling water and cook, beating constantly, until frosting holds stiff
peaks (about 4 minutes). Remove from heat and beat for 1 more minute. Beat in 1/2 teaspoon
vanilla and 1 or 2 drops red food coloring, if desired. Use while warm.
1/4 cup unsweetened cocoa
1 1/2 cups powdered sugar
12 egg whites (about 1 1/2 cups), at room temperature
1 1/2 tspns cream of tartar
1/8 tspn salt
1 cup granulated sugar
1 1/2 tspns vanilla
1/4 tspn almond extract
Tart Cherry Filling (recipe follows)
Fluffy Frosting (recipe follows)
2 tbspns kirsch
Chocolate curls (optional)
Sift flour, cocoa, and powdered sugar into a bowel; set aside. In large bowel of an electric mixer,
beat egg whites, cream of tartar, and salt at high speed until foamy. Gradually add granulated
sugar, about 2 tablespoons at a time, beating until mixture holds stiff peaks. Gently fold in vanilla
and almond extract. Sprinkle flour cocoa mixture, 1/4 cup at a time, over meringue; using a rubber
spatula, fold in gently after each addition just until flour mixture disappears. Turn batter into an
ungreased 10-inch tube pan with removable bottom; gently smooth top. Gently draw spatula
through batter to eliminate large air bubbles.
Bake in a 375 f oven until top of cake springs back when lightly touched (about 35 minutes). Invert
pan on a funnel to keep cake from shrinking; let cool completely.
Meanwhile, prepare Tart Cherry Filling. Just before assembling dessert, prepare Fluffing Frosting.
Remove cake from pan. Using a serrated knife, cut cake horizontally into three layers. Sprinkle
bottom layer with 1 tablespoon of the kirsch; spread with very thin layer of fluffy frosting, then half the
Tart Cherry Filling. Add middle layer. Repeat above and cover with top layer. Spread top and
sides with remaining frosting. If made ahead, let stand, uncover, at room temperature for up to 6
hours. Decorate with chocolate curls before serving, if desired. Makes 12 servings.
*Tart Cherry Filling
Drain 1 can (about 1 lb.) pitted tart red cherries, reserve liquid. Measure 1/2 cup of the liquid and
set aside; discard remaining liquid. In a small pan, mix 1/2 cup sugar and 2 tablespoons corn
starch. Stir in cherries and the 1/2 cup reserved cherry liquid. Bring to a boil over medium heat,
stirring; boil, stirring constantly, until thickened and clear. Then boil for 1 more minute. Remove
from heat and stir in 1 tablespoon kirsch. Let cool.
*Fluffy Frosting
In top of a double boiler, combine 2 egg whites (about 1/4 cup), at room temperature; 1/2 cup light
corn syrup; 1/2 cup sugar; and a pinch of salt. Beat with an electric mixer at high speed until
blended. Place over rapidly boiling water and cook, beating constantly, until frosting holds stiff
peaks (about 4 minutes). Remove from heat and beat for 1 more minute. Beat in 1/2 teaspoon
vanilla and 1 or 2 drops red food coloring, if desired. Use while warm.
Black Forest Cocoa Angel Food Cake
Little Leakers
