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Thursday, February 3, 2011

Chocolate Angel Food Cake

    Seeing as I had 9 egg whites left over from making the Bread Pudding earlier, I put them to good use in my Chocolate Angel Food Cake recipe. This is my own recipe, adapted from two other recipes to get one that worked for me that we liked. I started with a cocoa angel food cake recipe from a Dear Daughter...with Love from My Kitchen cookbook. I then used Alton Brown's Angel Food Cake directions. He used cake flour and I liked that. You can find his recipe here.
    This then, is the recipe I came up with. If you don't have or want to use the Ghiradelli cocoa powders, regular cocoa powder will do. If you can't find Baker's Sugar which is ultra fine, you can spin regular sugar in a food processor for 2 minutes until it's superfine. If you have a stand mixer with a whip blade attachment, this recipe will come together in about half the time.

Chocolate Angel Food Cake

1 1/2 cups plus 2 TBSp ultra fine sugar
3/4 cup cake flour
1/4 tsp salt
2 TBsp Ghiradelli Unsweetened Cocoa
2 TBsp Ghriadelli Sweet Ground Chocolate and Cocoa
1 1/2 cups egg whites (room temperature)
1 1/2 tsp cream of tartar
1 1/2 tsp vanilla

Preheat oven to 350ºF. Sift half of the sugar with the flour, salt and cocoa. Set the remaining sugar aside. In a large bowl, use a whisk to thoroughly combine egg whites, cream of tartar and vanilla. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar in, beating continuously at medium speed, then switch to high speed (whip). Once you've achieved high peaks, sift enough flour mixture to dust the top of the foam. Using a rubber spatula fold in gently. (Do not stir). Continue until all the flour mixture is incorporated. Carefully spoon mixture into ungreased tube pan. Bake for 40 minutes before checking for doneness. Bake until the cracks are dry. Cool upside down on cooling rack for at least an hour before removing from pan.

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