Angel Food Cake like its name, is so white and angelic in it’s lightness; you won’t feel bad eating this cake..okay, maybe just a teensy bit ( if you’re on a very strict diet) because it may not have the fats but it has lots of sugar, after all. This cake in particular has chocolates in it, but there is nothing to worry about because it is unsweetened. ü
I’m not a big fan of angel food cake, I prefer the richness of dense cakes or creamed cakes but once in a while I like to make something that is healthier than the usual cake that I make; and since my daughter and husband are getting health-conscious (read: figure-conscious), I thought this cake would be perfect.
I have originally planned on vanilla for flavor but then I saw this cake from Rose Berenbaum, called Chocolate Tweed Angel Food Cake – it has specks of chocolates in it and it just looks so divine, sweet…sugar crush! (lol) that I decided to give it a try.
Oh, but the recipe, it asks for 16 egg whites!! That much egg??! I was short of an egg but I already pre-conditioned myself that I will be making angel food cake ..you know, my mind and tummy were already expecting it, so I just made some adjustments and decided to use a basic angel food cake recipe which only calls for a dozen egg whites then just added grated unsweetened chocolate. I was a bit apprehensive that it will not turn out the way it should..but it did. Yay! I’m not sure if my angel food cake taste as good as the one I’ve seen in photos , but all I can say is that, it is pretty awesome, the way an angel food cake is awesome.
Happy Baking! ü
Start with a clean bowl of your mixer, add egg whites, beat until frothy then add cream of tartar
Beat until it reaches soft peak stage then start adding the super-fine sugar gradually
beat until stiff peak stage, it should look glossy and really fluffy but not dry. Fold flour gently
then the finely grated unsweetened chocolate..(look at that mess!)
spread some of the egg whites batter on to the bottom and sides of an ungreased fluted pan, for a nicer looking cake
spoon all the egg whites mixture into the pan and bake.
immediately invert the fluted pan into a wine bottle or anything that will keep it elevated so the air can circulate. Cool completely before taking the cake out of the pan using a spatula
slice and enjoy! ü
- 1 cup (130 g) cake flour (not self-rising)
- 1 cup (200 g), plus ½ cup (100 g) sugar
- ½ teaspoon salt
- 1½ cups egg whites (from about 12 large eggs), at room temperature
- 1 teaspoon cream of tartar
- ½ teaspoon vanilla extract
- 1.5 ounces unsweetened chocolated, finely grated
- Preheat the oven to 350ºF (180ºC). Have a 9-inch (23 cm) tube pan ready. (Do not use a non-stick tube pan.)
- In a food processor coffee grinder or blender or food processor spin sugar until it is superfine.
- Set aside 1 cup sugar. In a separate bowl, sift together the flour, ½ cup sugar, and salt, about three times.
- In the bowl of an electric mixer, begin to whip the egg
- whites on medium speed. When they become foamy, add the cream of tartar.
- Increase the speed to high and continue to whip the egg whites until they just begin to hold their shape in soft, droopy peaks. Gradually whip the remaining 1 cup of sugar into the whites, ¼ cup at a time. Do not overwhip; the egg whites should be soft and cloud-like. Mix in the vanilla.
- With a rubber spatula, fold the flour and sugar mixture into the whites gradually, a small amount at a time.
- Then fold the grated unsweetened chocolate just until incorporated.
- Spoon the batter in the tube pan, smooth the top, and bake for 45 minutes. Remove from the oven and immediately invert the tube pan over a cooling rack. If the pan doesn’t have “feet”, set it over the neck of a heavy bottle or overturned metal funnel, using the center hole of the pan to hold the cake, until cool.
- * If you don't have cake flour, substitute all-purpose flour less 2 tablespoons and replace it with potato flour or cornstarch.