This cake just me happy. Since it’s angel food, I don’t have to feel guilty about eating it, but it also doesn’t come with that “this isn’t as good as the real thing” feeling that you get from eating most low-fat desserts. It’s perfect.
Also, if you’re looking for something to do with your egg yolks (12 is a LOT to waste!), I highly recommend this pineapple curd. I made it as the filling for that bland spongecake and it was the only redeeming thing about it. I wound up just licking off the curd and discarding the cake. It was delicious and really simple to make and you can use it for a variety of things (or you can just stand in front your refrigerator and lick it off your fingers).
Chocolate Angel Food Cake
from allrecipes.com
Ingredients
- 3/4 cup cake flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups white sugar
- 3 (1 oz.) squares semisweet or bittersweet chocolate, grated
- 12 egg whites
- 1 tsp. cream of tartar
- 1/4 tsp. salt
- 1/4 tsp. vanilla extract
- 1 1/2 tsp. lemon juice
- Confectioners’ sugar for dusting
Process
1. Preheat oven to 325 degrees (F). If it does not have a removable bottom, line a 9 or 10 inch tube pan with parchment paper.
2. Sift together the flour, cocoa and 3/4 cup of the sugar. Set aside.
3. Grate the chocolate (my beloved microplane grater really came in handy for that) into a small bowl. Stir in 3 tbsp. of the flour mixture.
4. Using an electric mixer set at low speed, beat egg whites until foamy. Increase mixer speed to medium, stir in cream of tartar and salt, and continue to beat until egg whites form soft peaks. (The eggs should look soft and still fold over on themselves when you remove the beater.) Gradually mix in the remaining 3/4 cup sugar and beat until stiff peaks form. (The eggs will have a sheen, and they won’t fold over anymore). Don’t overbeat! I don’t think this should take more than 5-10 minutes with a stand mixer. (I always had problems whipping egg whites with my hand mixer, so it might take longer if you’re using one of those. Just make sure to stop and test the thickness of the whites every few minutes.)
5. Gently stir in the vanilla and lemon juice.
6. Very gently fold the flour mixture into the beaten egg whites, then fold in the grated chocolate, stirring just until blended. (I had problems with it not being mixed well at the bottom of the bowl, so I found it helpful to transfer about half of the mixture to the pan and then finish folding the rest.)
7. Gently scrape the batter into the prepared pan. Smooth the surface of the batter and tap the pan lightly to remove any air bubbles. Bake in center of the preheated oven for 45-60 minutes, or until the surface springs back when touched.
Cool completely and remove from pan. Sprinkle with confectioners’ sugar and top with strawberries (below) before serving. If you have leftovers, it stores best in an airtight container to help keep it moist and fluffy.
Macerated Strawberries
from Weight Watchers: Simply Delicious Cookbook
Ingredients
- 6 cups (2 pts.) strawberries, stemmed and sliced
- 1/4 cup sugar
- 1/4 cup orange juice
- 1 tsp. orange zest
Process
1. Combine all ingredients in a bowl.
2. Refrigerate at least one hour or overnight, stirring occasionally.