Chocolate Angel Cake
When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty - making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. For many years, it was our son's birthday cake.
When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty - making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. For many years, it was our son's birthday cake.
- Carbohydrate 49.5560130579099 g
- Cholesterol 41.1741666666667 mg
- Fat 17.381165281905 g
- Fiber 2.31418061153392 g
- Protein 8.56871333435113 g
- Saturated Fat 10.5914323636636 g
- Serving Size 1 1 - (141g)
- Sodium 7044.04488116463 mg
- Sugar 47.241832446376 g
- Trans Fat 1.36261119462583 g
- Calories 377 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 375° 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.
Standard angel food cake relies solely on egg whites and cake flour for its pale, ethereal structure, but incorporating baking cocoa introduces a dense element that requires careful handling. Sifting the confectioners' sugar, flour, and cocoa three times is mandatory. This process aerates the dry components and prevents heavy lumps of cocoa from deflating the whipped egg whites. Room temperature egg whites, achieved by letting them stand for 30 minutes, whip faster and hold more air than cold whites.
Managing Flours and Aeration
Cake flour contains less protein than all-purpose flour, yielding a tender crumb essential for this style of sponge. If all-purpose flour must be substituted, replace each cup with one cup minus two tablespoons of all-purpose flour plus two tablespoons of cornstarch to mimic the lower protein content. When folding the dry mixture into the meringue, add it in half-cup increments. Over-mixing deflates the trapped air, resulting in a dense, rubbery texture instead of a high-rising structure. Bake the batter in an ungreased 10-inch tube pan on the lowest oven rack at 375 degrees Fahrenheit for 35 to 40 minutes. The ungreased aluminum allows the batter to cling to the sides and climb upward.
- Judge doneness visually by checking that the entire top surface appears dry and lightly browned.
- Invert the pan immediately after baking to prevent the weight of the crumb from collapsing inward during cooling.
- Chill the frosting components for one full hour before whipping to ensure the heavy cream achieves stiff peaks.
- Store the frosted cake in the refrigerator due to the dairy-based whipped cream coating.
