Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Monday, March 31, 2008

Sinfully Good Angel Food Cake

Sorry, I couldn't resist. You should shoot me.

This Angel Food cake was so good that I have no picture (photo added at a subsequent baking). I never dreamed my family would eat the entire cake in one evening. It was gone by 9 p.m. It was gone so fast, the oldest didn't even get a piece -- he moved just a tad too slow.

I found this recipe here. I have to say that it did not fulfill all my baking guidelines -- it took longer than the oven preheat time to put together. But, it was worth it. It was very, very soft, as a good angel cake is. And the chocolate flavor was just right. Peach and I decided it was like eating chocolate cotton candy, only better. That's pretty good stuff.

I followed the recipe to a T and had no trouble. It was a bit of a hassle sifting the ingredients so many times, but I got over it after the first taste. I may not have beaten the eggs quite as long as directed; I pretty much watched for the desired result instead of the time.

Chocolate Angel Food Cake

2/3 cup cake flour
1/3 cup unsweetened cocoa powder
1 1/2 cup granulated sugar, divided
12 large egg whites, at room temp.
1 1/2 t. vanilla
1 1/2 t. cream of tartar
1/2 t. salt

Preheat oven to 375 degrees.

In a large bowl, sift flour, cocoa,
and 3/4 cup sugar together 3 times; set aside.

In a separate large bowl,
beat the egg whites at low speed until foamy,
about 5 minutes.
Add vanilla, cream of tartar, and salt.
Gradually increase speed to medium
while slowly adding in remaining 3/4 cup of sugar --
1 tbsp at a time, until sugar is incorporated
and stiff peaks form (about 2 minutes).

Sift 1/3 of dry ingredients over egg whites;
gently fold in with rubber spatula.
Repeat this process 2 more times
until all dry ingredients are incorporated.

Pour batter into ungreased 10 inch tube pan.
Cut through batter to remove air pockets.
Bake 40-45 minutes, until top springs back when lightly pressed.

Invert and place center hole of pan on the neck of a soda bottle to cool
(or just invert if your pan looks like this).
Cool completely.
To unmold, run sharp knife around edge of pan
and flip onto serving plate.
To serve, cut with a bread knife using a sawing motion.
Serve with sweetened whipped cream if desired,
and sweetened strawberries for a real treat.



annie said...

Oh, that looks good. There are times when I really want something light after a filling meal, and although I often make Angel Cake, the chocolate would be a nice twist. Maybe with some fresh raspberries...if there ever are any....

Margaret in Minnesota said...

Okay, so talk me through this one. When you sift the flour, sugar & cocoa together, you're sifting 3/4 C. of sugar?

My mixing bowl awaits your directive.

Also, did you know that if you don't have cake flour on hand, which I don't, you can substitute 1 3/4 C. all-purpose flour mixed with 1/4 C. corn starch? Handy, huh?

scmom (Barbara) said...

Sorry to keep you hanging, dear. We took College Boy to lunch. Just got back. Yes, sift 3/4 cup sugar with flour and cocoa. Did not know that about cake flour. I thought it was just ultra sifted all-purpose flour.