Chocolate Angel Cake
A mouthwatering chocolate angel cake recipe, an easy and impressive treat that will delight your taste buds.
A mouthwatering chocolate angel cake recipe, an easy and impressive treat that will delight your taste buds.
- Carbohydrate 33.9902922245766 g
- Cholesterol 0 mg
- Fat 5.22619444857167 g
- Fiber 2.23009727818941 g
- Protein 4.48129666768447 g
- Saturated Fat 3.07024569699692 g
- Serving Size 1 1 -16 serving (67g)
- Sodium 6979.49738116463 mg
- Sugar 31.7601949463872 g
- Trans Fat 0.326927027959168 g
- Calories 192 calories
Step-by-step
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together confectioners' sugar, flour and cocoa three times; set aside.
- Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
- Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 375degrees for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
- Run a knife around side and center tube of pan. Remove cake to a serving plate.
- In a large bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form.
- Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired.
Swapping cake flour for standard all-purpose flour changes the structural integrity of this dessert significantly, yielding a denser, tougher crumb instead of the cloud-like aeration required by whipped egg whites. Cake flour contains lower protein levels, which prevents the gluten network from developing too strongly during folding.
Reading Visual Cues for Doneness
Because angel food cakes cannot be tested with a standard metal skewer, bakers must rely entirely on surface indicators. Watch for the top of the cake to appear completely dry, with cracks that spring back slightly when gently pressed with a clean fingertip. If the surface still looks wet or glossy in the center crevices, extend the bake time by two-minute increments on the lowest oven rack at 375 degrees.
Avoiding Structural Collapse
The two most common ways to ruin this bake involve grease contamination and improper cooling. Any residual fat on the mixing bowl will prevent the 1.5 cups of egg whites from achieving stable stiff peaks during whipping. Furthermore, failing to immediately invert the ungreased 10-inch tube pan onto its feet causes the delicate internal air cells to deflate under their own weight during cooling.
