Dutch-Chocolate Angel Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The secret to a perfect angel food cake lies in beating the egg whites and then stabilizing them with cream of tartar. Dutch-process cocoa has nothing to do with the Netherlands but refers to a process in which the cocoa is dutched, or alkalized, resulting in a more mellow and full-bodied cocoa. Though the regular variety can be used, Dutch-process cocoa gives the sauce a subtle richness. Use an ungreased tube pan so the egg whites in the batter will cling to the sides and climb as the cake bakes. Ingredients:
1 cup sifted cake flour |
1 1/2 cups sugar, divided |
1/4 cup dutch-process cocoa |
1/4 teaspoon ground cinnamon |
12 large egg whites |
1 teaspoon cream of tartar |
1/4 teaspoon salt |
2 teaspoons vanilla extract |
1 1/2 teaspoons fresh lemon juice |
1/2 teaspoon almond extract |
Directions:
1. Preheat oven to 325°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3/4 cup sugar, cocoa, and cinnamon in a small bowl, stirring with a whisk. Beat egg whites in a large bowl with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time, folding in each portion. Fold in vanilla, juice, and almond extract. Spoon the batter into an ungreased nonstick 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.
3. Bake at 325° for 50 minutes or until cake springs back when lightly touched. Invert pan, and cool completely. Loosen the cake from sides of pan using a narrow metal spatula. Invert the cake onto plate. Cut into 12 slices using a serrated knife. Serve with Dark Cocoa Sauce.
4. (Totals include Dark Cocoa Sauce)
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