Angel Food Cake with Chocolate Shavings

My best friend from high school, Lorraine Ott,  is the epitome of a home cook!  When you walk into her  home you are sure to be greeted with the aroma of something wonderful in the oven.  A pot of coffee goes on and we sit to enjoy conversation, friendship and homemade delights.  

Serves 8

1¼ cups cake flour

11⁄2  cups superfine sugar, separated

14 large egg whites, room temperature

1¼ tsps cream of tartar

1 cup  chocolate shavings (use a mixture of  a good quality milk, bittersweet, and semisweet chocolate shavings)

Heat an oven to 350°F. Prepare a bundt pan by generously spraying with baking spray. Sift flour into a bowl, and then resift with ¾ cup of sugar.

Beat whites until frothy, add cream of tartar, and mix until it comes to 3 times the original size (about 3 minutes). Slowly add ¾ cup of sugar, and beat for 2 minutes more on high until firm and glossy.

Gently fold in the flour mixture in 3 additions. Then fold in chocolate shavings. Pour into the bundt pan. Bake for 40-45 minutes or until the top is golden-brown.

*As an alternative, substitute 1⁄2 cup of white chocolate shavings and ½ cup of fresh raspberries or 1 cup of raspberries alone.

This recipe can be found in Country Comfort: Summer Favorites ~ enjoy!