Angel food cake is leavened with only beaten egg whites, it doesn’t have the stability of cake leavened with baking powder or soda, Cooling it thoroughly in a upside down position before removing it from the pan allows the cake’s light delicate nature to firm up. If cooled without inverting, the cake will lose it’s volume. If removed too early it will collapse. Angel food cake can be inverted on the neck of a sturdy bottle for cooling.
Chocolate Angel Food Cake
Ingredients
3/4 cup cake flour
1/2 cup unsweetened cocoa
1 1/2 cup sugar
1 2/3 cups egg whites
1 1/2 teaspoons cream of tarter
1/2 teaspoon
slat1 1/2 teaspoons vanilla flavoring
Method
Preheat oven to 375. Sift flour, cocoa, and 3/4 cup sugar through sieve sat over medium bowl.
In large bowl, with mixer at medium speed, beat eggs whites, cream of tarter, and salt until foamy. Increase speed to medium high, beat until soft peaks form when beaters are lifted. sprinkle in remaining 3/4
cup sugar, 2 tablespoons at a time, beating until sugar is dissolved and egg whites stand stiff in glossy peaks when beaters are lifted. beat in vanillaSift cocoa mixture, one third at a time, over beaten egg whites, fold in with rubber spatula just until cocoa mixture is no longer visible. Do not overmix.
Scrape batter into ungreased 9 to 10 inch tube pan, spread evenly. Bake until cake springs back when lightly pressed, 35 to 40 minutes.
Invert cake in pan onto a large metal funnel or bottle. Cool completely in pan. Run tip of knife around edges to loosen cake from side and center of pan. remove from pan and place on serving plate.
