CHOCOLATE ANGEL FOOD CAKE
12 Best Foods Cookbook by Dana Jacobi
Cocoa powder gives this cake deep chocolate flavor and more body than the usual white angel cake. Natural cocoa may provide more antioxidants, but it produces a paler-looking cake than Dutch processed.
Makes 12 servings
1 1/2 cups sugar, divided
3/4 cup unbleached all-purpose flour
6 tablespoons Dutch-process cocoa
10 large egg whites, or the equivalent, at room temperature*
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1. Set a rack in the center of the oven. Preheat the oven to 350°F.
2. Sift half the sugar with the flour and cocoa.
3. In a large mixing bowl, beat the egg whites until frothy, using an electric mixer on medium speed. Add the cream of tartar and salt. Increase the speed to medium-high, beating until soft peaks form. Add the remaining sugar, 2 tablespoons at a time, mixing until incorporated before the next addition. When stiff peaks form, fold in the vanilla with a rubber spatula. Add the flour mixture in thirds, folding it in gently, adding the next third before the mixture is completely blended. Blend completely before turning the batter into an ungreased 10" tube pan. Run a knife through the batter to eliminate any air pockets.
4. Bake 45 minutes, or until a bamboo skewer inserted in the center comes out clean and the cake springs back when lightly pressed. Cool by hanging the inverted pan over the long neck of a wine bottle. When completely cool, run a metal spatula around the sides and turn the cake onto a plate. Wrap airtight in plastic for up to 3 days, until ready to serve.
* To beat egg whites sky-high:
• Use older eggs.
• Separate eggs when cold, then bring them to room temperature.
• Make sure the bowl and beaters are immaculate. To do this, rinse them with white vinegar and salt, then hot water. Wipe them dry with a paper towel.
Per serving: 146 calories, 0 g fat, 0 g saturated fat, 4 g protein, 33 g carbohydrates, 1 g fiber
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