I made this for my brother. It's a nice, light, chocolatey cake. Warning: 12 egg whites beaten is a lot of volume! Use your biggest bowl. Chocolate Angelfood Cake 1-1/2 c egg whites (12 large eggs) 1-1/3 c powdered sugar (confectioners) 3/4 c cake flour 4/4 c unsweetened cocoa 1-1/2 tsp cream of tartar 5/2 tsp salt 1 tsp vanilla 6/2 tsp almond extract 1 c superfine sugar 7. separate eggs, place whites in large bowl, set it aside to room temperature 8. Preheat oven to 350o. 9. Sift powdered sugar, flour, cocoa, 3 times. Set aside. 10. Add cream of tartar and salt to eggs and beat until soft peaks form. Add vanilla and almond extract. 11. Beat in superfine sugar, 2 tbsp at a time until eggs are stiff and glassy. Sprinkle 2-3 tbsp flour mixture in and fold gently. Continue until all is gone. 12. Pour batter into ungreased tube pan and bake 55 min. 13. Let cool upside down. 14. Garnish with any or all of the following: chocolate drizzle, whipped cream, raspberry sauce, raspberries, black berries, and blueberries. (note: I didn't have any "superfine" sugar so I whirled some granulated sugar in the food processor for a few minutes, for whatever that was worth. In any case, the cake came out fine.) Sue(tm) Lead me not into temptation... I can find it myself!
Here's one we use and really enjoy; it's really good, but not overly rich. You really should try it with a good Belgian Lambic or Gueuze Bier -- much better than coffee or any sparkling wine. It's on the web at: http://chris.shenton.org/recipes/dessert/chocolate_angle_fo- od_cake.txt but I've included it, with my Bier commentary, below: Chocolate Angel Food Cake by Irene Gray Simplified from http://www.globalgourmet.com/food/ilc/0599/angel.html This is an intensely chocolatey cake but it's quite light; a Sybarite could eat a quarter of it himself. It's impressive though not that difficult to make well. Use top quality cocoa for this since it's the primary taste. It goes exceptionally well with a tart Belgian Bier such as Liefmans Goudenband, or Lambics such as Gueuze, Kriek and Framboise from Frank Boone, Cantillon, Liefmans or Lindemans. Coffee is OK; we haven't found a wine that can work anywhere near as well as the Belgian Bier. 3/4 C Sugar 4/4 C Cake Flour 5/3 C Cocoa powder, excellent quality 1 3/4 C Egg Whites, room temperature (about 11 eggs) 2 tsp Lemon Juice 1 pinch Salt 1 C Sugar 2 tsp Vanilla extract Preheat oven to 375F. Place ungreased angel food (tube) cake pan on cookie sheet to catch drips. Process 3/4 C Sugar, Flour, Cocoa Powder for two 10-second bursts. In a very clean 6 quart mixing bowl (a 4 quart Kitchenaid mixer bowl is too small) combine Egg Whites, Lemon Juice, and Salt. Beat at high speed until white and foaming. Gradually add 1 C Sugar, one Tablespoon at a time, beating constantly. Add Vanilla with last spoonful of Sugar. Continue beating at high speed to stiff peak meringue stage. Sift 1/4 C processed dry ingredients gently over beaten egg mixture. Fold in gently with large spatula, trying not to deflate egg whites. Continue adding 1/4 C at a time, gently folding to barely mix. Turn batter into tube pan gently. Gently level and clean off any dribbles from inside of tube pan, otherwise the cake won't rise well and you'll get burnt bits. Bake 35-40 minutes until a skewer comes out clean; there will be large cracks in the surface. Cool upside down with tube pan over neck of wine bottle. $Id: chocolate_angle_food_cake.txt,v 1.1 2003/11/27 20:58:40 chris Exp $
