Chocolate Angel Food Cake
This chocolate version of Angel Food Cake from my mother's recipe collection is pillowy soft and moist with the sugary, crusty top you expect. Pair a slice with whipped cream and strawberries for an elegant dessert.
Prep: 25 minutes
Bake: 25 minutes at 375° & 18-19 minutes at 350°
Makes: 12-14 servings
Pan: 10-inch (16 cup) tube pan with removable bottom (ungreased)
Difficulty: intermediate
Ingredients:
Cake Batter:
3/4 cup plus 2 tablespoons (120g) cake flour
2 tablespoons (11g) unsweetened cocoa
3/4 cup plus 2 tablespoons (178g) granulated sugar
1 1/2 cups room temperature egg whites (about 12 unbeaten egg whites)
3/4 cup (152g) granulated sugar (used separately from sugar measurement above)
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
Serve With:
1 cup heavy whipping cream
1 teaspoon granulated sugar
Sliced strawberries to taste
Directions:
Bring egg whites to room temperature.
Wipe down mixer bowl, beaters, and tube pan with white vinegar to remove any grease from surfaces.
Pre-heat the oven to 375°.
In a medium bowl, sift together the flour, cocoa, and 3/4 cup plus 2 tablespoons sugar; sift twice. In a large bowl, use an electric mixer and beat the egg whites, cream of tartar, salt, and vanilla until foamy. Add 3/4 cup sugar to the beaten egg whites, 2 tablespoons at a time, beating a few seconds after each addition. Continue beating egg white mixture until stiff peaks form, about 4 minutes more.
Fold the flour/sugar mixture into the egg white mixture by hand, about a third at a time, until almost incorporated. Scrape down sides of bowl and fold 8-10 more strokes.
Carefully push the batter into an ungreased tube pan. Level the top with a rubber scraper and make sure batter is touching sides of pan.
Bake at 375° for 25 minutes. Lower the heat to 350° and bake 18-19 minutes more. Remove from oven and immediately invert pan to cool upside down on counter for 1 hour. If your tube pan does not have "legs," you can invert it over a bottle.
To remove cake from pan, run a sharp knife around outer and inner edges. Lift out removable base with cake and run the knife around the base. Remove cake from base to a wire cooling rack.
When completely cool, slice cake with a long, serrated bread knife. Use a light sawing motion and do not press down.
To make whipped cream: Use an electric mixer to beat heavy whipping cream until soft peaks form. Add 1 teaspoon sugar and continue beating until stiff peaks form.
Slice strawberries to taste. Serve slices of cake with a dollop of whipped cream and strawberries.
Wrap and store cake for 4 days. Cake slices can be wrapped and frozen for up to 2 weeks.
Tips:
- To make white Angel Food Cake, omit cocoa powder and add 2 tablespoons (17g) cake flour.
- To successfully make Angel Food Cake, egg whites must never contact grease.
- When you make a recipe with egg yolks, freeze the whites in a carton to use later for Angel Food Cake. Egg whites will freeze for up to a year.