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 ---
Chocolate Angel Food Cake Finale
The cake is finished and ready to taste.
Introductory Foods: Lesson #5 - Chocolate Angel Food Cake
Introductory Foods: Lesson #5 - Chocolate Angel Food Cake featuring Deborah Tang from UW-Stevens Point
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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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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