REC: Chocolate Angel Food Cake

Discussion in 'Food and nutrition' started by Curly Sue, Mar 14, 2004.

  1. Curly Sue

    Curly Sue Guest

    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
    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!

  2. 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:

    but I've included it, with my Bier commentary, below:

    Chocolate Angel Food Cake by Irene Gray

    Simplified from

    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.

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