Guest Poster: Gigi from KludgyMom.com
This week I welcome Gigi, a stay at home mom who parents, cooks and lives haphazardly! She blogs about it all at http://www.kludgymom.com
I love the delicate, spongy, low-fat goodness that is an angel food cake. Why not make a chocolate one? I tried making my first angel food cake this weekend (chocolate flavored) and I have to say…it turned out as good as any angel food cake I’ve had anywhere. As long as I have the massive amount of required eggs on hand, there’s absolutely no reason to buy one in a store anymore.
The one thing that took me by surprise in making this cake was how lonnnnnnnnnnnng it takes to beat the egg white and sugar mixture to get it the desired degree of stiffness. I served this with fresh whipped cream and strawberries. My son is an absolute cake addict, and he ate this faster than I’ve seen him eat any other cake – bar none.
(from Mark Bittman’s How To Cook Everything)
Chocolate Angel Food Cake Recipe
3/4 cup cake flour
1/4 cup unsweetened cocoa powder
1-1/2 cups sugar
9 egg whites
1/4 teaspoon salt
1 teaspoon cream of tartar
2 teaspoons vanilla extract
3/4 teaspoon almond extract
- Preheat the oven to 325F
- Sift together the flour, cocoa powder and 1/2 cup of the sugar.
- Beat the egg whites until foamy. Add the salt and cream of tartar and continue to beat until they hold soft peaks. Beat in the remaining sugar and extracts and continue to beat until the peaks become a little stiffer.
- Gradually and gently fold in the flour mixture, using a rubber spatula or your hand. Turn the batter into an un-greased 9- or 10- inch angel food cake pan and bake 45 minutes to 1 hour, until the cake is firm, resilient and nicely browned.
- Invert the cake onto a rack and let cool for about an hour. Cut carefully around the sides of the cake and remove. Cool completely before slicing with a serrated knife or pulling apart with two forks.