Friday, June 05, 2009
Chocolate Angel Food Cake
So I had all the egg whites left from making gelato-angel food cake seemed the obvious choice.
I wish I had used a smaller pan so it would have risen higher, but that's really a pretty minimal complaint. Come on, chocolate angel food cake is always going to be delicious, no matter what it looks like. With the chocolate gelato and some red berries, this will be a lovely dessert. I still have no idea what I'm serving for dinner, but who cares-chocolate abounds!
From Amish and Mennonite Kitchens, Good and Pellman:
You Will Need:
1 1/4 cups egg whites at room temperature
1/4 teaspoon salt
1 teaspoon cream of tartar
1 1/4 cups granulared sugar, sifted
3/4 cup cake flour, sifted
4 tablespoons cocoa, sifted
1 teaspoon vanilla extract
Preheat oven to 275 degrees F.
Do not grease tube pan.
Beat egg whites until stiff peaks form. Gradually fold in the sugar. Fold in very carefully, a tablespoon or two at a time, the flour and cocoa sifted together. When blended stir in vanilla extract.
Pour into pan and bake 30 minutes. Increase heat to 325 degrees F. and bake an additional 30-45 minutes longer.
Invert on a funnel and let hang until cool.