BLACK AND WHITE ANGEL FOOD CAKE

Steps:

• Preheat oven to 325°.
• CAKE: Combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside.
• Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy.
• 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.
• 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 together.
• Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife.
• Bake 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.
• GLAZE: Place powdered sugar, cream cheese, milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at medium speed until smooth.
• Drizzle half of glaze over cake.
• Add 3/4 teaspoon cocoa to remaining glaze; stir well to combine.
• Drizzle cocoa glaze over cake.
• Refrigerate 5 minutes or until glaze is set.
• Garnish with strawberries, if desired.