Black and White Angel Food Cake

Ingredients

• 4 ounces cake flour 
• 0.5 teaspoon cream of tartar 
• 12 large egg whites 
• 1.5 cups granulated sugar divided
• 1 teaspoon juice of lemon fresh
• 2 tablespoons cream cheese light softened
• 1 tablespoon milk 1% low-fat
• 1.5 cups powdered sugar 
• 0.3 teaspoon salt 
• 0.8 teaspoon cocoa dark unsweetened (such as Hershey's Special )
• 2 tablespoons cocoa dark unsweetened (such as Hershey's Special )
• 0.5 teaspoon vanilla extract 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• blender
• spatula
• measuring cup

Directions

1. Preheat oven to 32
2. To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside.
4. Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy.
5. Add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in juice and 1/2 teaspoon vanilla. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition.
6. Spoon half of batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Sift 2 tablespoons cocoa over remaining batter; fold in. Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife.
7. Bake at 325 for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.
8. To prepare glaze, place powdered sugar, cream cheese, milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at medium speed until smooth.
9. Drizzle half of glaze over cake.
10. Add 3/4 teaspoon cocoa to remaining glaze; stir well to combine.
11. Drizzle cocoa glaze over cake. Refrigerate 5 minutes or until glaze is set.
12. Garnish with strawberries, if desired.