Tuesday, May 25, 2010

Dutch Chocolate Angel Food Cake

Dutch Chocolate Angel Food Cake


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
Dark Cocoa Sauce

    Preheat oven to 325°.
    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.
    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.

    Use an ungreased tube pan so the egg whites in the batter will cling to the sides and "climb" as the cake bakes.

    Yield: 12 servings (serving size: 1 cake slice and about 1 1/2 tablespoons sauce)
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