Black & White Angel Food Cake - cooking recipe

Ingredients

1 cup cake flour
1 1/2 cups granulated sugar
12 None large egg whites
1 tsp cream of tartar
1/4 tsp salt
1 tsp almond extract
1/2 tsp vanilla extract
1 tsp lemon juice
1/4 cup Dutch process cocoa powder, sifted
2 tbsp grated semisweet chocolate, plus 2 oz melted
2 oz white chocolate, melted
1 cup fresh raspberries, for garnish
None None fresh mint, for garnish

Preparation

Preheat oven to 350\u00b0F. Whisk together flour and 3/4 cup sugar. Set aside.
In a mixer, whip egg whites with cream of tartar and salt on medium speed until frothy. Increase speed to high and beat mixture, adding remaining sugar 1 tbsp at a time, until stiff and glossy. Add almond extract, vanilla extract and lemon juice. Sift in flour mixture in 4 batches. Transfer 2/3 to a tube pan.
Fold cocoa powder and grated chocolate into remaining batter. Spread over white batter and bake for 45-50 mins, or until a skewer inserted in the center comes out clean. Immediately invert cake pan and let cool completely.
Remove cake from pan and transfer to a serving platter. Drizzle cake with warm melted chocolate and garnish with raspberries and mint.