Chocolate Angel Food Cake With Marshmallow Frosting Recipe

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Chocolate Angel Food Cake With Marshmallow Frosting
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Ingredients
11
Count
Nutrition
192
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Make the angel food cake: Set the oven rack in bottom third of oven and preheat the oven to 350F.
  2. Sift 2/3 cup of the superfine sugar onto a piece of wax paper; set aside.
  3. Sift the remaining 1/3 cup superfine sugar with the cocoa powder, cake flour and salt; set aside.
  4. In the large bowl of a standing mixer, beat the egg whites at medium speed until foamy.
  5. Add the cream of tartar and beat until the foam is white and holds the lines of the beater.
  6. Increase the speed to medium-high and add the sifted, superfine sugar, 1 tblsp at a time, until completely incorporated.
  7. Beat for 30 seconds longer until soft peaks form.
  8. Remove the bowl from the mixer.
  9. Sift and fold the dry ingredients into the beaten whites, folding them in with a rubber spatula.
  10. Pour the batter into a 10-cup angel food cake pan or bundt pan and gently smooth the top without deflating the mixture.
  11. Bang the pan once (not too hard) on the counter to release any large air pockets.
  12. Bake for about 35 minutes, or until a tester comes out clean.
  13. Invert the cake pan over a narrow-necked bottle.
  14. Let the cake cool completely in the pan, about 1 hour.
  15. Run a thin knife between the cake and sides and center tube of the pan to loosen (you may need to jiggle the pan to completely release the cake).
  16. Invert the cake onto a serving platter.
  17. Make the marshmallow frosting: Put the egg whites in the large bowl of a standing mixer.
  18. In a small saucepan, stir together the granulated sugar and 1/3 cup of water.
  19. Bring to a boil over medium-high heat.
  20. When the sugar syrup comes to a boil, begin beating the egg whites (with clean beaters!) at medium-high speed.
  21. When they become foamy, add the cream of tartar and beat at medium speed until stiff peaks form.
  22. Insert a candy thermometer into the sugar syrup (be sure the bulb is completely submerged).
  23. Cook until the syrup reaches 242F.
  24. Remove from the heat.
  25. With the mixer still on, beat the sugar syrup into the egg whites in a slow stream until completely incorporated.
  26. Increase the speed to high and beat for 5 minutes, scraping down the sides of the bowl once with a rubber spatula.
  27. Add the vanilla and beat for 1 more minute.
  28. The frosting will still be a little warm.
  29. Frost the cake: Spread a thin layer of frosting all over the cake, including the inside of the center opening, to glue down the crumbs.
  30. Then coat the cake all over with the remaining frosting.
  31. Decorate the top of the cake with the chocolate shavings.
  32. To serve: Gently slice the cake with a serrated knife or an angel food comb.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 192.29 Kcal (805 kJ)
Calories from fat 7.28 Kcal
% Daily Value*
Total Fat 0.81g 1%
Sodium 149.65mg 6%
Potassium 209.23mg 4%
Total Carbs 43.47g 14%
Sugars 35.65g 143%
Dietary Fiber 1.89g 8%
Protein 6.52g 13%
Iron 1.2mg 6%
Calcium 11.1mg 1%
Amount Per 100 g
Calories 194.94 Kcal (816 kJ)
Calories from fat 7.38 Kcal
% Daily Value*
Total Fat 0.82g 1%
Sodium 151.72mg 6%
Potassium 212.12mg 4%
Total Carbs 44.07g 14%
Sugars 36.14g 143%
Dietary Fiber 1.91g 8%
Protein 6.61g 13%
Iron 1.2mg 6%
Calcium 11.2mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.5
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

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