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
Claire Makes Angel Food Cake | From the Test Kitchen | Bon Appétit
Join Claire Saffitz in the Bon Appétit Test Kitchen as she makes angel food cake. Remember 1997? So does Claire Saffitz, and that's why she's here to RESCUE angel food cake. Too sweet? Too spongy? Too grandmotherly? Watch as Claire takes on all those negative connotations, and spins together a delicious dish that's sure to make you rethink your tired take on angel food cake.
Check out the recipe here:
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Claire Makes Angel Food Cake | From the Test Kitchen | Bon Appétit
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.
3 LAYERS ANGEL FOOD CAKE, BASIC RECIPE EP4
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Betty's Chocolate Angel Food Cake
Betty demonstrates how to make Chocolate Angel Food Cake. This cake is very easy to make and is quite delicious!
Chocolate Angel Food Cake
12 egg whites, at room temperature
1 ½ teaspoons cream of tartar
¼ teaspoon salt
1 ½ cups sugar
1 cup cake flour
1/3 cup cocoa powder
1 ½ teaspoons vanilla extract
In a very large bowl, beat 12 egg whites with an electric mixer on medium to high speed until frothy. Add 1 ½ teaspoons cream of tartar and ¼ teaspoon salt and beat until soft peaks form. Add 1 ½ cups sugar, a little at a time, beating well after each addition, until all sugar is beaten in and stiff peaks form. In a small bowl, stir together 1 cup cake flour and 1/3 cup cocoa powder. Sprinkle flour mixture over top of egg white mixture. Fold flour mixture gently into egg white mixture. Fold in 1 ½ teaspoons vanilla. Pour batter into ungreased 10-inch tube pan. Spread evenly. Bake at 375 degrees (F) for 25 to 35 minutes, or until a long pick inserted into the deepest part comes out clean. Invert pan and cool for 40 minutes. Use a knife to loosen cooled cake from sides of pan and from tube. Remove cake from pan and place (inverted) on a nice cake stand. Use a serrated edged knife to remove a slice from the bottom, if the cake is uneven. Serve plain, or frost as desired. I will be demonstrating how to make a Chocolate Glaze for this cake in the next video in Betty's Kitchen. I hope you enjoy this Chocolate Angel Food Cake recipe! --Betty
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How to Make Angel Food Cake - EASY Recipe!! Back to Cake Basics Episode
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A simple, everyday recipe for Angel Food cake! My easy recipes uses regular, all-purpose flour and granulated sugar. It's also less sweet than most store-bought Angel Food cakes! This ultra-fluffy, light and delicate white sponge cake is perfect for your next cake creation. Use this recipe for layered cakes, cupcakes and sheet cakes. It's a simple base that's great with any frosting or flavor! Try it with my 'Berry Whipped Cream Frosting' for a very delicate and fluffy cake!
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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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