Digging through my archives and found a few things I’ve not had time to post. Now that I’m on furlough because of what’s happened with our Government, I find I have some time to get a few things posted. I hope to use this time catching up on a few things I’ve not had time to do…until now.
I love Angel Food Cake, and I love chocolate, so when I saw this recipe I knew I had to make it. This cake pretty guilt free and helps satisfy one’s craving for chocolate…in a “lite” kinda way. It’s pretty yummy and not too bad for those watching their weight. I hope you enjoy as much as I did.
Happy Cake Baking!
1 and 1/2 cups egg whites (you will need about 12 large eggs).
1 and 1/2 cups granulated sugar
1 cup sifted cake flour
1/4 cup unsweetened cocoa powder (regular or Dutch-processsed), sifted
1/4 teaspoon salt
1 teaspoon cream of tartar
2 teaspoons pure vanilla extract
Preheat oven to 350F and place rack in the center of oven. Have ready an ungreased 10-inch two piece tube pan.
Separate the eggs, whites in one bowl and yolks in another bowl. Cover whites (need 1 and 1/2 cups) with plastic wrap and bring to room temperature (about 30 minutes). Cover yolks and store in refrigerator or freezer for another use.
In another bowl, whisk or sift together 3/4 cup granulated (white) sugar, the sifted cake flour, sifted cocoa powder and the salt.
In your electric mixer, with the whisk attachment (or with a hand mixer) beat the egg white until foamy. Add the cream of tartar and continue to beat until * soft peaks form. Gradually beat in the remaining 3/4 cup granulated white sugar a tablespoon at a time until * stiff and glossy peaks form. Beat in the vanilla extract.
Sift the flour mixture (about one-quarter of the flour mixture at a time) over the beaten egg whites, and gently fold the flour into the egg whites using a rubber spatula or wire whisk. (It is important not to over fold the batter or it will deflate).
Pour the batter into the pan and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in te oven for about 35 to 45 minutes or until a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when gently pressed. Do not over bake. (The top of the cake will have cracks).
Immediately upon removing from the oven, invert (turn upside-down) the pan. Suspend the pan by placing the inner tube on top of a wine bottle or flat-topped glass bottle. Allow the cake to cool completely (about 1 and 1/2 hours). Then run a metal spatula or knife around the sides and inner core of the pan to loosen the cake and then remove the cake from the pan. Next, run a metal spatula or knife along the bottom of the pan and remove. Place onto a serving plate. The cake will keep covered for a few days at room temperature, or for about a week in the refrigerator. The cake can be eaten alone with just a dusting of cocoa powder or confectioners’ sugar. Can be served with fresh berries and softly whipped cream.
Recipe from “Joy of Baking.com”
Tips to Beating Egg Whites:
1. No Peaks – After a few minutes of whipping, the egg whites are getting foamy and opaque, but they’re still so liquidy that they won’t hold a shape at all.
2.* Soft Peak – When you turn your whisk upside down, the peaks are just starting to hold. They’re soft and melt back into themselves after a second.
3. Firm Peak – Now when you turn your whisk upside down, the peaks will hold and the ridges are more distinct, but the tips fold back on themselves.
4.* Stiff Peak – Turn the whisk upside down, and those peaks hold proudly! They should point straight up without collapsing at all (or maybe a little bit just at the very tips). The mixture is thick and heavy.
5. Over-beating – It’s possible to take it too far. After the stiff peak stage, egg whites will start to look grainy and dull. They will eventually collapse back on themselves. Whipped cream will also get grainy and will start to separate into fat and liquid.