Deb
New member
When I'm trying to be good and am craving dessert this is one of my go to recipes.
This is the Chocolate Lover's Angel Food Cake from the Cake Bible by Rose Levy Berenbaum
1/4 cup plus 1 tbsp (1 oz) dutch cocoa (I used King Arthur Double Dark Cocoa)
1/4 cup boiling water (2 oz)
2 tsp vanilla
1 3/4 cup sugar (this is split in the recipe)
1 cup (3.5 oz ) cake flour
1/4 tsp salt
2 liquid cups (17 oz) egg whites (approx 16 )
2 tsp cream of tartar
in medium bowl combine the cocoa & boiling water - mix until smooth.
whisk in vanilla
in another medium bowl combine 3/4 cup sugar (not the entire amt above), the flour & salt - whisk to blend
In large mixing bowl (I use 6 qt bowl, 5 might do it but it will be full) beat the egg whites til frothy, add then cream of tarter and then beat until soft peaks form when the beater is raised. Gradually add in 1 cup of sugar beating until very stiff peaks form when beater is raised slowly. Remove 1 cup of the egg whites and place into cocoa mixture.
Eggs unbeaten
getting there
6 qt bowl almost full
Dust the flour over the remaining whites 1/4 cup at a time and fold in quickly but gently. It is not necessary to incorporate ever speck until the last addition.
mixing the flour in
whisk together the egg white (the 1 cup) and cocoa mixture
starting to mix the chocolate mix with the egg whites
fold into batter until uniform.
Pour into 10" tube pan (I used a loaf shaped angel food pan)
bake at 350 (preheated oven) for 40 minutes until a cake tester in the center comes out clean and cake springs back when lightly pressed. (the surface will have deep cracks)
Invert the pan, placing the tube opening over the neck of a soda or wine bottle. Let cool completely in the pan (takes about 1 1/2 hours). Loosen the sides with long metal spatula and remove from pan
both this loaf pan and my round angel food cake have little feet for inverting:
to be continued.......
This is the Chocolate Lover's Angel Food Cake from the Cake Bible by Rose Levy Berenbaum
1/4 cup plus 1 tbsp (1 oz) dutch cocoa (I used King Arthur Double Dark Cocoa)
1/4 cup boiling water (2 oz)
2 tsp vanilla
1 3/4 cup sugar (this is split in the recipe)
1 cup (3.5 oz ) cake flour
1/4 tsp salt
2 liquid cups (17 oz) egg whites (approx 16 )
2 tsp cream of tartar
in medium bowl combine the cocoa & boiling water - mix until smooth.
whisk in vanilla
in another medium bowl combine 3/4 cup sugar (not the entire amt above), the flour & salt - whisk to blend
In large mixing bowl (I use 6 qt bowl, 5 might do it but it will be full) beat the egg whites til frothy, add then cream of tarter and then beat until soft peaks form when the beater is raised. Gradually add in 1 cup of sugar beating until very stiff peaks form when beater is raised slowly. Remove 1 cup of the egg whites and place into cocoa mixture.
Eggs unbeaten
getting there
6 qt bowl almost full
Dust the flour over the remaining whites 1/4 cup at a time and fold in quickly but gently. It is not necessary to incorporate ever speck until the last addition.
mixing the flour in
whisk together the egg white (the 1 cup) and cocoa mixture
starting to mix the chocolate mix with the egg whites
fold into batter until uniform.
Pour into 10" tube pan (I used a loaf shaped angel food pan)
bake at 350 (preheated oven) for 40 minutes until a cake tester in the center comes out clean and cake springs back when lightly pressed. (the surface will have deep cracks)
Invert the pan, placing the tube opening over the neck of a soda or wine bottle. Let cool completely in the pan (takes about 1 1/2 hours). Loosen the sides with long metal spatula and remove from pan
both this loaf pan and my round angel food cake have little feet for inverting:
to be continued.......
