Chocolate angel food cake recipe
Recipe by Danielle Joy
12 egg whites, at room temp
3/4 cup cake flour
1/3 cup coca powder
1 1/2 cups granulated sugar
1 tsp instant espresso powder
1 1/2 tsp vanilla extract
1/4 tsp salt
1 1/2 tsp cream of tartar: *Is added to beaten egg whites, to increase their stablity and volume*
Prep. Time → 15 min
Cook Time → 45 min
1. 1. Preheat oven to 350*.
2. 2.Add egg whites liquid in standing mixer, with a whisk paddle attachment, turn on:
3. 3.Add the cream of tartar and salt: whisk egg whites till nice and froasty.
4. 4.Once there, starting adding sugar, tsp at a time while on: let whisk till egg whites are nice stiff peaks: (10 mins)
5. 5.When done, take off standing mixer, and add vanilla extract in egg whites bowl.
6. 6.Add the dry Ingredients to the egg whites bowl in thirds: gentely fold, and add rest:
7. 7.Add batter to the 10'' angel food cake pan: DO NOT GREEZE PAN.
8. 8.Even out with spautula: put pan on baking sheet:
9. 9.Put in oven 350*, for 45 mins.
10. 10.When done, take 4 cans and place the cake pan upside down: let cool compeltey upside down: (3 hours)
11. *If it’s cooled right-side up, the cake collapses on itself and you’ll be left with a flat, donut-shaped disaster, which would go against everything you’ve done up to this point to yield an airy and delicate cake.
12. 11.When done, take a butter knife, and run around the edges of pan, and middle center too.
13. 12.Take out of pan and eat.
desserts June 27, 2016 16:25
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