How To make Chocolate Angel Food Layer Cake
1 c Sugar
1/2 c Cake flour; sifted
1/2 c Unsweetened cocoa powder
1/4 ts Salt
8 Egg whites
1 ts Cream of tartar
1 ts Vanilla
Recipe by: Family Circle, vol. 105 no. 3, 2/1/93 1. Preheat oven to 350'F. Position oven rack in bottom
third of oven. Line bottoms of two 9" heart-shape cake pans with waxed paper. Sift 1/2 cup sugar, flour, cocoa powder and salt onto clean sheet of waxed paper. 2. Beat whites in bowl at medium speed until foamy. Add
cream of tartar, vanilla. Beat in remaining sugar, 1 tablespoon at a time, until soft peaks form. 3. Sift half of flour mixture over egg whites. Fold in with
rubber spatula just until incorporated. Repeat with remaining flour mixture. Divide batter between prepared pans. Smooth tops. 4. Bake in preheated 350'F. oven for 20 minutes or until
cake springs back when gently pressed with fingertip and sides of cake just begin to pull away from pan. Invert pans onto wire racks. Elevate cakes by placing corners of racks over filled 1 pound cans. Let cakes cool, upside down in pans, on elevated racks, for 1 hour. then run small metal spatula or knife between edge of cake and pan. Turn cake out onto rack to cool. 5. Choose topping, sandwiching layers as directed. Or, for
filled cake, cut heart from center of one layer, leaving 1 1/2" border all around. Spread other layer with some of
Cherry-Yogurt Filling; top with cutout layer. Fill hollow with remaining cherries. Refrigerate. NOTES see recipe for Cherry-Yogurt Filling -----
How To make Chocolate Angel Food Layer Cake's Videos
Chocolate Angel Food Cake with Strawberry Sauce
Homemade Chocolate Angel Food Cake That Starts with a Boxed Mix! Topped with Homemade Strawberry Sauce! The Perfect Light Dessert Plus it's Easy!
RECIPE ---
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 Finale
The cake is finished and ready to taste.
How To Bake A Heavenly Angel Food Cake | Bake With Anna Olson
Follow Anna as she details how to make this light and fluffy angel food cake that can be topped with whipped cream and berries.
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Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!
If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!
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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!
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