Wednesday, May 28, 2008

I'm baaaack! And I brought Chocolate Angel Food Cake!

Have you missed me?
Its been a crazy month - lots of traveling, lots of work, I chopped my hair off, and got a horrid sunburn. Things are starting to slow down now, so I should be much better.
This weekend I made Chocolate Angel Food Cake with Chocolate Whipped Cream frosting. My oh my was it good. I don't have a picture to prove it - only the recipe. Someone broke into our frig and took the last piece before I could get a picture. Imagine that.
This is one of Jims favorite cakes. It is one of his family's recipes, and it is AMAZING! I really only married him for this recipe.

Chocolate Angel Food Cake
The cake is done in two parts:
1 - Sift together 3 times (just do it people):
3/4 C cake flour
7/8 C Sugar (3/4C plus 2 T)
1/4 C cocoa
Place in bowl and set aside

2 - Measure into a large mixing bowl (if you have a stand mixer, use that bowl)
1 1/2 C egg whites (you can buy them in a carton)
1 1/2 t cream of tartar
1/4 t salt
1 1/2 t vanilla
Beat until foamy, then SLOWLY add:
3/4 C sugar

Continue beating until very stiff. You can tell if a peak is formed and doesn't fall. Use a spatula or spoon to test it. This is very stiff:
Now that your batter is stiff, sift the dry mixture over the meringue about 3T at a time. After each addition, fold gently with rubber spatula about 15 strokes until all the dry mixture is mixed in.

Push the mixture into and ungreased tube pan making sure batter touches the walls of pan. Run a butter knife or spreader through the batter to remove air pockets.

Bake at 350* for 35-45 minutes.
DO NOT invert the pan during the cooling period. Frost with the whipped cream. I slice my cake in half and make it like a layer cake, but its up to you.

Variation -
If you would like white angel food cake, sub 1/4 C white flour for the cocoa and bake at 375*

Chocolate Whipped Cream Frosting

3 C Heavy Whipping Cream
1/2 C cocoa
1 C sugar

Put all ingredients in mixing bowl and stir to moisten cocoa. Place in refrigerator for several hours before beating.
Beat until thick and spread on cake and in between layers.

Enjoy! Thanks to Jims mom for this yummy recipe.

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