Chocolate Tweed Angel Food Cake
This cake in particular has chocolates in it, but there is nothing to worry about because it is unsweetened. 😊
Equipment
Ingredients
- 1 cup Cake Flour 130 grams / not self-rising
- 1½ cups Sugar 300 grams
- ½ teaspoon Salt
- 1½ cups Eggs whites only / 12 large eggs / at room temperature
- 1 teaspoon Cream of Tartar
- ½ teaspoon Vanilla Extract
- 1½ ounces Unsweetened Chocolate finely grated
Instructions
- 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, blender 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.
Notes
If you don't have cake flour, substitute all-purpose flour less 2 tablespoons and replace it with potato flour or cornstarch.
Tried this recipe?Let us know how it was!