Chocolate Angel Food Cake
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Have ready an
10 inch (25 cm) two piece tube pan.
Separate the eggs, whites in one
bowl and yolks in another. Cover whites (need 1 1/2 cups (360 ml)) with plastic wrap and bring to
room temperature (about 30 minutes). Cover yolks and store in refrigerator
or freezer for another use.
In another bowl, whisk
or sift together
3/4 cup (150 grams) granulated white sugar, the sifted cake flour, sifted cocoa
powder, and the salt.
your electric mixer, with
the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of
tartar and continue to beat until soft peaks form. Gradually beat in the
remaining 3/4 cup (150 grams) granulated white sugar, a tablespoon at a time, until stiff
and glossy peaks form. Beat in the vanilla extract.
Sift the flour
mixture (about one quarter of the flour mixture at a time) over the beaten egg whites,
and gently fold the flour into the egg whites using a rubber spatula or wire
whisk. (It is important not to over fold the
batter or it will deflate.)
Pour the batter into the pan
and run a metal spatula or knife through the batter to get
rid of any air pockets. Smooth the top and bake in the oven for about 35 -
45 minutes or until a wooden skewer inserted in the center of the
cake comes out clean and the cake springs back when gently pressed. Do not
over bake. (The top of the cake will have cracks.)
Immediately upon removing from
the oven invert (turn upside down) the pan. Suspend the pan by placing the
inner tube on the top of a wine bottle or flat topped glass. Allow the cake to
cool completely (about 1 1/2 hours). Then run a
metal spatula or knife around the sides and inner core of the pan to loosen
the cake and then remove the cake from the pan. Next, run a metal spatula or knife along the bottom
of the pan and remove. Place onto a serving plate. The cake will keep covered for
a few days at room temperature or for about a week in the refrigerator. This cake can be eaten alone
with just a dusting of cocoa powder or confectioners' sugar. Can be served with fresh berries and softly whipped cream.