Chocolate Angel Food Cake
1 cup cake flour
1/4 cup unsweetened cocoa powder
1/3 cup granulated sugar
11 large egg whites at room temperature
1 teaspoon cream of tartar
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon chocolate flavor optional
--Vanilla Glaze--
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
2 teaspoons water up to 3 tsp.
Stir until smooth and pour over cake.
Preheat oven to 350�F. Lightly grease a 10 cup pan with a removable bottom and
dust with cocoa powder. Resift the cake flour five times with the cocoa powder
and 1/3 cup granulated sugar. Using 1/4 of the egg whites at a time, whip all
the whites until foamy. (See blow for egg white notes.)
Add the cream of tartar when all 11 egg whites are foamy. Continue to whip the
egg whites, adding 1/4 cup sugar, 1 tablespoon at a time. Stir the vanilla
extract and chocolate flavor into the beaten egg whites. Sift 1/4 of the flour
mixture into the batter and fold gently. Repeat until finished with the flour.
Pour the batter into the prepared tube pan. Gently move a knife through the
batter to remove air pockets. Bake in the preheated oven for 45 minutes. Invert
pan and let cool for 1 1/2 hours. Remove from pan and drizzle with vanilla
glaze.
Beating Egg Whites: Use a deep glass bowl and a thin wire whisk. Do not use an
aluminum or plastic bowl. Since this recipes calls for cream of tartar, do not
use a copper bowl. The egg whites would be 75�F in temperature and should
contain no egg yolk. Grease of any kind on the bowl or utensils will ruin
results. Beat about 150 strokes per minute and increase as the egg whites pass
the foamy stage. Do not stop beating once you start. You can use an electric
beater but the egg whites will not be as fluffy. |