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Light Chocolate-Orange Angel Food Cake

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We wanted a light angel food cake recipe that produced an airy cake that still kept its form. To do this, we utilized cream of tartar, which produces carbon dioxide bubbles that leavened the cake. Small doses of orange zest, Grand Marnier, and bittersweet chocolate went a long way in flavoring our angel food cake recipe.

Serves 12

Be sure to grate the peel of the orange, not the white pith underneathit will give the cake an unpleasantly bitter flavor. The best tool to remove an angel food cake from the pan is a thin, flexible, non-serrated knife that is at least 5 inches long. Present the cake sitting on its wide, crustier top, with the delicate and more easily sliced bottom crust facing up. To cut the cake, use a long, serrated knife, and pull it back and forth with a gentle sawing motion.

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