Chocolate Angel Food Cake

Hey there!

I like angel food cake. It's light, it's spongy, it's delicious. It's a perfect carrier for fruit and whipped cream, or a perfect dipper for chocolate fondue. So what's even better? Well just add chocolate of course!! Here's chocolate angel food cake- by no means a new concept, but one worth sharing. Angel food cakes seem intimidating, but it's really quite easy, and so is making the leap from traditional angel food cake to chocolate!

Very limited arsenal- just 7 ingredients that you probably have in your cupboard right now!

First, mix together your dry ingredients.

After you've whipped up your egg whites (I apologize for the missing pictures, I didn't want to take time to take pictures and possibly overdo the whites!), start to fold in the dry ingredients very gently.

Until you're about to this stage- not entirely uniform, but mostly- and then it's ready for baking!

So spoon that batter over into your ungreased (!) tube pan.

Bake until a tester comes out clean, 40-45 minutes at 375 F.

Take your cake out of the oven, then invert onto a wine bottle- I know, it's scary turning a cake upside down, and I have heard horror stories, but I think those are few and far between- be brave!

Chocolate Angel Food Cake
(I would try to specify beating times, but beaters vary so wildly that you'll just have to go by look/feel)
-scant 2/3 cup all purpose flour
-1/3 cup cocoa
-3/4 cup granulated sugar
-12 egg whites
-1 1/2 teaspoons vanilla
-1 1/2 teaspoons cream of tartar
-1/2 teaspoon salt
-3/4 cup granulated sugar
Mix the flour, cocoa, and sugar in a bowl, set aside.
Beat the egg whites until foamy and slightly thickened. Add the vanilla, cream of tartar, and salt. Beat again, adding the 3/4 cup remaining sugar gradually. Beat until stiff peaks form.
Fold in the dry ingredients.
Dollop the batter into a 10 inch ungreased tube pan (very important! needs to be ungreased for the cake to rise properly!)
Bake at 375 F for 40-45 minutes.
Cool inverted on a wine bottle. When completely cool, use a knife to cut around the edge of the pan and cut the cake free and then turn it out. delish!

Cut out your cake with a sharp knife, then turn out onto a plate.

And I went simple- just some lightly sweetened whipped cream and fresh cut up strawberries- perfect, just perfect!

Savor it!
love, rue