With the weather warming up, I’ve been wanting lighter desserts – like angel food cake…and ice cream. Wait, ice cream isn’t light?? Oh well. 😉 I make angel food cakes a lot during the summer but usually not chocolate. Chocolate angel food cake is the perfect dessert for those times when you’re craving something chocolate but still want to fit into your jeans =). If you’ve never made homemade angel food cake before don’t be intimidated. There’s really not much to it. Just carefully separate your eggs (making sure you don’t get any yolks in with the whites), don’t skip sifting the dry ingredients, and use a gentle hand when folding the dry ingredients into the egg white mixture. You’ll be surprised at how soft and moist homemade angel food cake is compared to store bought! Enjoy!
Chocolate Angel Food Cake
1-1/2 cups egg whites (about 10)
1 cup cake flour
2 cups sugar, divided
1/2 cup baking cocoa
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon salt
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together the flour, 1 cup sugar and cocoa twice; set aside.
2. Add the cream of tartar, vanilla and salt to the egg whites. Beat on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
4. Run a knife around side and center tube of pan. Remove cake to a serving plate.
*adapted from Taste of Home
