As a food blogger I hardly ever make the same thing twice. It’s exciting and it’s fun but sometimes I just run out of things to make. When that happens my favorite way to find inspiration is to browse the food photography sites like Foodgawker or Tastespotting. I tell you this because I saw a chocolate angel food cake on one of those recently. I saw it and thought, “Eww, why would you mess up angel food cake with chocolate?!” Fast forward a week or so – I had a bunch of strawberries and all I could think about was making strawberry shortcakes with that cake!
The cake was fantastic! The cake was so light and the chocolate, while it was obviously there, was not overpowering at all. I didn’t even make shortcakes because the cake was perfect on it’s own.
A couple things on the recipe – I just don’t get recipes that make things harder than they have to be. For this cake, I was supposed to triple sift the dry ingredients. Triple. Three times. Who has time for that? It’s already taken me forever to whip 11 egg whites to stiff peaks and now I’m supposed to triple sift some flour? AND THEN sift it again over the egg whites? No thanks. I sifted once plus the sifting over the egg whites and my cake turned out just as light as every other angel food cake I’ve tried in my life. Also, I don’t own a tube pan so I used a bundt and sprayed it with some Baker’s Joy.
from Blue Ribbon Recipes
- Preheat oven to 375. Set aside a 10 x 4-inch tube cake pan; do not grease.
- Triple-sift cake flour, cocoa, and powdered sugar. Set aside.
- In a large mixing bowl, combine egg whites, cream of tartar, salt, vanilla, and almond extract. Beat until foamy. Gradually add sugar beating until meringue holds stiff peaks.
- Sift flour-sugar mixture over the meringue and fold in gently just until the flour-sugar mixture disappears.
- Place batter into tube pan. Gently cut through batter with a knife to break up any air pockets. Bake for 30 to 35 minutes, or until a toothpick inserted near center comes out clean. Invert until cool.