I could eat my weight in chocolate. Unfortunately for me, this recipe for chocolate angel food cake produces a light, airy dessert. In order for me to eat my weight in it, we're talking like, roughly three hundred cakes (I am excellent at math). It will be a challenge, but one I'm more than willing to accept if it means prolonging the amount of time I spend with this heavenly (PUN!) cakey-cake-cake.
When I was a little girl my mom would make me an angel food cake each year for my birthday. I very graciously allowed everyone to have JUST ONE SLICE and tried to hog the remainder. I have a generous spirit. You'll be feeling just as greedy once you sink your teeth into this cake. It's easy to make, it cooks up quickly, and the only tool you really need are a tube pan, a mixer, and an oven. For go forth and bake! Mail me a slice should you feel so moved -- or share a pic with me on Twitter!
Recipe: Chocolate Angel Food Cake adapted from AllRecipes.com
- 2 cups egg whites
- 1/4 teaspoon salt
- 1 1/4 teaspoons cream of tartar
- 1 1/4 cups white sugar
- 1 1/4 cups confectioners' sugar
- 1 1/4 cups cake flour
- 1/4 cup unsweetened cocoa powder
- 1 1/4 teaspoons vanilla extract
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
- In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
- Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.
Our cake is pictured with a simple glaze, but some folks prefer their angel food cakes naked -- which do you prefer?
Image via Alack, Chris/The Food Passionate/Corbis