How To make Chocolate Angel Food Cake
1 cup cake flour
1/4 cup cocoa powder
1/3 cup 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 extract :
optional
Vanilla Glaze:
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
2 teaspoons water -- up to 3 tsp.
Preheat oven to 350F. 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 below 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 recipe calls for cream of tartar, do not use a copper bowl. The egg whites whould be 75F in temperature and should contain no egg yolk.
For glaze, stir all ings. until smooth and pour over cake.
How To make Chocolate Angel Food Cake's Videos
Soft Fluffy Cocoa Angel Cakes | Angel Cakes Recipe using leftover White eggs | White egg recipe
Hello Friends, lets make make an delicious Fluffy Cocoa Angel Cakes using your leftover Whites eggs.
I use L size of egg on this recipe, but dont worry i weighted this totally just in case you dont have L size of egg whites.
Before I proceed to the Recipe, These are the links that uses egg whites that might be your interest too
Egg whites oatmeal cookies
White egg cookies
Egg whites macaroon , no almond powder
Fluffy moist angel cake without butter and oil
We need:
70 gram Cake flour/ all purpose flour
20 gram Cocoa powder
20 ml Rice oil/ vegetable oil
60 gram Unsalted butter
85~90 gram Brown Sugar
4 L size of White eggs ( 144 gram~ 148 gram)
Bake at pre heated oven 180*C
Chocolate Angel Food Cake by Diane Lovetobake
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No pinning, No Publishing No Copying
Angel Food Cake Recipe
My delicious angel food cake is light as air, soft as clouds and just about perfect with a dollop of whipped cream and a smattering of berries. It’s basically the cake version of a vanilla marshmallow cloud!
Recipe:
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Angel Food Cake
You know how most angel food cakes you buy from the store taste kinda rubbery? This is NOT that cake. This angel food cake is the lightest, fluffiest, and most cloud-like cake you’ll ever taste. I love having this cake in the summer and topping it with some fresh strawberries and homemade whipped cream. This is sure to be a new favorite recipe!
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ANGEL FOOD CAKE RECIPE ►
12 ounces (340 g) egg whites (fresh or pasteurized)
1 teaspoon cream of tartar
1/4 teaaspoon salt
1 teaspoon vanilla extract
6 ounces (171 g) sugar (first quantity)
6 ounces (171 g) sugar (second quantity)
4 ounces (114 g) cake flour
1 ounce (28 g) cornstarch
STRAWBERRY TOPPING RECIPE ►
2 cups fresh strawberries trimmed and quartered
2 ounces (57 g) sugar
1/2 teaspoon lemon zest
1 tsp lemon juice
STABILIZED WHIPPED CREAM RECIPE ►
8 ounces (228 g) heavy whipping cream, cold
1 ounce (28 g) powdered sugar
1/2 tsp powdered gelatin (I use KNOX brand)
1/2 tsp vanilla extract
1/2 tsp heavy whipping cream
1 Tablespoon cold Water
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How to make Chocolate Angel cake
This Chocolate Angel cake is light as a feather and not too sweet. The texture was so light and delicate. This chocolate version of an Angel food cake is an easy yet impressive treat. The flavor is pure Cocoa velvet.
you need:
1 ½ cups egg whites, room temperature
1 ½ tsp cream of tartar
½ tsp salt
1 cup sugar
1 ½ cups powdered sugar
1 cup cake flour
¼ cup baking cocoa
for the frosting:
1 ½ cups heavy whipping cream
½ cup sugar
¼ cup baking cocoa
½ tsp salt
½ tsp vanilla
to make:
1) In a mixing bowl, place egg whites beat on medium speed until soft peaks form. Add cream of tartar and salt. Gradually add sugar, a tablespoon at a time beating on high speed until stiff glossy peaks form and sugar is dissolved.
2) Sift together powdered sugar, cake flour and cocoa 2 times. Fold in meringue mixture. Pour onto the ungreased pan and bake at 375°F for 35 minutes or until the entire tops appear dry. Invert immediately and cool completely
3) While waiting for the cake to cool, in another bowl, combine all the frosting ingredients cover and chill for an hour. Beat until stiff peaks form.
4) Spread over the top and sides of the cake with your choice of decorating.
5) Serve and enjoy. Store in the refrigerator for any leftover.
CHOCOLATE [ANGEL FOOD CAKE]
This Chocolate Angel Food Cake recipe is very easy to follow. By gently blending the ingredients the result is a light, fluffy and delicious dessert. This cake dessert would be a great delicacy when served at parties.
Hope you like this Chocolate Angle Food Cake recipe. Please share, like, comment and subscribe this video. Thanks!
Ingredients:
12 large egg whites
1 cup of sugar
1 ¼ cups sifted cake flour
½ cup coarsely grated semisweet chocolate
¼ cup heavy cream
2 tsp. vanilla extract
1 tsp. almond extract
¼ tsp. salt
1 tsp. cream of tartar
2 ½ cups chopped semisweet chocolate
Directions:
Set aside 1/2 cup of coarsely grated semisweet chocolate.
Beat 12 egg whites, in a large bowl, at medium speed for 2 minutes. Add salt and cream of tartar. Gradually add sugar. Beat on high speed until soft peaks form.
Gently pour 1/2 of the cake flour over the egg whites and fold until combined. Add the remaining flour into the batter and also carefully fold until just combined. Add vanilla extract and almond extract into the batter and mix until blended. Slowly pour in the ½ cup of grated chocolate. Gently fold until incorporated.
Pour the batter into an ungreased baking pan. Evenly smooth the top.
Bake at 350°F in preheated oven for 35 minutes or until just set.
Cool for 15 minutes before adding the glaze.
GLAZE:
2 ½ cups chopped semisweet chocolate
1/4 cup heavy cream
In a small sauce pan heat the heavy cream on low heat until beginning of simmer, do not over heat.
In a large bowl, pour hot heavy cream over the coarsely chopped chocolate. Whisk until silky and smooth.
Pour the chocolate glaze over the top of the cake. Start in the center and drizzle down the side of the cake.
Chill for at least 1 hr. before serving.
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