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August 31, 2011
Chocolate Angel Food Cake
Traditional Cakes & Pies
Prep time:
19 minutesbaking time:
45 to 50 minutes“We knew we had to be as good as angels to get a piece of this special-occasion angel food cake.”
Ingredients
Serves 12
- 1 cup sifted cake flour
- 2 cups granulated sugar, divided
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups egg whites (about 10 to 12 large egg whites), at room temperature
- 1 teaspoon cold water
- 1/4 teasoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 cup whipping cream
- 1/2 cup semisweet chocolate chips
Directions
1
Preheat oven to 400°F. Sift the cake flour, 1 cup granulated sugar and cocoa into a medium bowl and mix well; sift again.
2
Combine egg whites, water and salt in a large bowl. Beat with an electric mixer set at high speed until frothy. Beat in cream of tartar until stiff peaks form. Beat in remaining sugar and the vanilla extract. Fold in flour mixture.
3
Pour into a tube pan. Run a knife through batter to break up any air pockets. Reduce oven temperature to 375ºF. Bake for 10 minutes. Reduce the oven temperature to 300ºF. Bake until cake springs back when touched, about 35 to 40 minutes.
4
Invert tube pan on a bottle. Cool cake for 40 minutes. Loosen cake from sides of pan with a sharp knife. Place cake on a cake plate.
5
For glaze, bring cream to a boil in a small saucepan. Add chocolate chips and stir until melted. Drizzle over cake.
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grandma's secret
grandma's secret
Grandma used leftover egg yolks for custard. She brought 4 cups of milk to a near boil in the top of a double boiler, then stirred in 8 egg yolks, 1/2 cup granulated sugar and 1/4 teaspoon salt. She stirred continually until the mixture began to thicken, then beat it for a few seconds to release the steam. She added 2 teaspoons vanilla extract, then spooned it into a bowl and let it chill in the refrigerator.
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