Chocolate Snow Angel Cake

Prep Time: 15 minutes
Cooking Time: 40 minutes
10 servings


3/4 cup cake and pastry flour 175 mL
1 1/2 cups granulated sugar 750 mL
1/2 cup cocoa 125 mL
1 3/4 cups PUREGG Simply Egg Whites™, well shaken 425 mL
1 tbsp lemon juice 15 mL
2 tsp vanilla 10 mL
1 tsp cream of tartar 5 mL
1/2 tsp salt 2 mL
1 pkg white frosting 450 g
1 tsp finely grated orange rind 5 mL
berries and fresh mint (optional)


1. Preheat oven to 350°F (180°C). In small bowl, mix together with electric mixer, flour and 3/4 cup (175 mL) each of the sugar and cocoa.

2. In large bowl, beat 1 3/4 cups (425 mL) of the egg whites until foamy. Add lemon juice, vanilla, cream of tartar, and salt to egg whites. Beat until soft peaks form. Still beating, gradually add remaining 3/4 cup (175 mL) of the sugar until stiff, glossy peaks form.

3. Adding one-quarter at a time, gently fold flour mixture into egg whites just until blended. Gently spoon batter into ungreased 10-in (25-cm) tube pan with removable bottom. Run spatula through batter to eliminate air pockets. Smooth top.

4. Bake in centre of oven for 40 minutes or until cake springs back when lightly touched. Invert pan; cool completely.

5. Cut cake in half horizontally to make two layers. Stir orange rind into frosting. Spread bottom layer evenly with frosting. Sprinkle with berries, if using. Replace top; frost cake completely. Garnish with mint and additional berries, if using.