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» Chocolate Angel Food Cake

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When making angel food cake, you can always use the leftover egg yolks to make a nice Christmas custard, Simply bring 4 cups of milk to a near boil in the top of a double boiler then stir in 8 egg yolks, 1/2 C sugar 1/4 tsp of salt. Stir continually until mixture begins to thicken, beat for a few seconds to release any steam, add 2 tsp vanilla extract and then pour into a bowl and chill for 2 to 4 hours in the refrigerator.

1 C sifted cake flour

2 C granulated sugar divided

1/2 C unsweetened baking cocoa

1 1/2 C egg whites. (about 10 to 12 large eggs) at room temperature

1 tsp cold water

1/4 tsp salt

1 tsp cream of tartar

1 tsp vanilla extract

1/4 C heavy whipping cream

1/2 C semi sweet chocolate chips

Preheat oven to 400 F and sift the cake flour, granulated sugar, and cocoa into a bowl, mix well and sift again.

Combine egg-whites, salt and water in a bow., and beat with an electric mixer set at high speed until frothy. Add cream of tartar and beat until stiff peaks form, add remaining sugar and vanilla extract and then fold in flour mixture.

Pour into a tube pan and run a knife through the batter to remove any air pockets. Reduce oven temp. to 375 F and bake for 10 to 12 minutes. Reduce oven temp again to 300 F and bake until cake springs back when touched. This will take from 30 to 40 minutes.

Invert tube pan on a bottle and cool for around 40 minutes. loosen cake from sides of pan with a sharp knife, and place on a cake plate.

To make glaze, bring cream to a boil in a small saucepan and add chocolate chips. Stir until melted and drizzle over cake.


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