Black and White Angel Food Cake

Black and White Angel Food Cake (Adapted from CL)

For the cake

1 cup cake flour
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
3 tablespoons Dutch-process cocoa powder

For the glaze

1 1/2 cups confectioners' sugar
2 tablespoons cream cheese, softened
1-3 tablespoon milk, divided
1 teaspoon vanilla extract
1 teaspoon Dutch-process cocoa powder

To make the cake

Preheat oven to 325

In a medium bowl, whisk together flour and 3/4 cup granulated sugar.

In a large mixing bowl, add cream of tartar, salt and egg whites. Beat until foamy. Slowly add the remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Mix in juice and 1/2 teaspoon vanilla. Using 1/4 cupfuls at a time, sift flour mixture over the stiff egg whites - gently folding the flour in after each addition.

Scoop one half of the batter into an ungreased 10" tube pan. Use a knife to cut through the batter to break any air bubbles. Sift 3 tablespoons cocoa powder into the remaining batter and gently fold in. Evenly spoon this batter over the top of the vanilla batter. Use a knife to cut through just the chocolate batter to break any air bubbles.

Bake until the cake springs back when lightly touched - about 55 minutes. Remove from the oven and invert the pan - let cool completely. To remove the cake, use a very thin and flexible spatula to loosen the cake from the sides the the center tube. Invert cake to a plate.

To make the glaze

In a medium mixing bowl, beat together confectioners' sugar, cream cheese, 1 tablespoon milk, and 1 teaspoon vanilla until smooth - add enough of the remaining milk to make the glaze thin enough to drizzle, you do want it fairly thick though. Divide batter in half - and add 1 teaspoon cocoa to one part - stir well to combine. Drizzle lines of each glaze over the cake - refrigerate 5 minutes to set the glaze before cutting.

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