Chocolate Angel Food Cake
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- Yield Makes one 10-inch cake
Ingredients
- 1 1/2 cups sugar
- Scant 1 cup cake flour (not self-rising)
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 ounce semisweet chocolate, grated (about 1/2 cup)
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- Chocolate Hazelnut Anglaise
Directions
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Preheat oven to 350 degrees. Place oven rack in center. Sift together onto a piece of parchment paper 3/4 cup sugar, flour, cocoa powder, baking soda, and salt. Add grated chocolate; set aside.
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In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar until soft peaks form. With machine running, add the remaining 3/4 cup sugar in a slow steady stream, beating until fully incorporated and stiff glossy peaks form. Add vanilla and almond extracts; beat to combine.
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Remove from mixer. Gradually add flour mixture, gently but thoroughly, folding into egg-white mixture until fully combined. Pour into a nonstick angel food?cake pan. Tap pan on counter to remove any air bubbles. Bake until cake springs back when depressed with a finger, 30 to 35 minutes. Cool, inverted, 1 hour before removing pan. Serve with chocolate hazelnut anglaise.
by the way..
can I have the guidance for the converter from cup to gram? cause I saw in http://www.recipegoldmine.com/kitchart/kitchart2.html the converter number are different for different kind of ingredients.
Thanks Laelie
I am not sure what are the factor which cause my cake being failed, maybe:
1. Sugar is too much
2. my temperature is only 200 degrees cause I use manual oven
3. no baking powder (cause in my recipe that I followed, there is no baking powder.
could you give me some advise or answer my doubt regarding the causes of my failed cake.
Thank you,
I really appreciate ur response
Sincerely
Laelie
cause this has a limitation, so I divided my message, I hope u r ok with this.
I made this cake with the direction is as follow:
1. Mix the white until soft peak form, in the middle of mixing I add half of sugar.
2. In the separate bowl, I sift fluor and mix it with salt and half of the remaining sugar.
3. then I mix with spatula no.1 and no. 2 (sifted)
oh GOD!!!! I've got a rubber cake.
Hello Martha,
I am Laelie from Indonesia, I am 25 years old and will get married soon.
I just start to love baking cake cause this is very interesting!!!
Chocolate angel food cake is my first cake; I thought this is very easy cake cause the ingredient is very simple. but I failed, my cake is not fluffy or reach the peak form, too moist, hardtack, and hard to cut, I call it as rubber cake.
my ingredient is as follow:
360ml white eggs
100gr fluor
25cocoa powder
1/4tbs salt
300gr sugar divided
I am Laelie from Indonesia, I wanna get marreid soon & want to give it to my fiance.
I've tried this recipe from anothor source, but I failed,
I use a manual oven w the temperature only 200 degress, I think this is one of the reason why my cake is not fluffy, (not reach a peak form).is it true?
THIS CAKE IS REALLY PERFECT !! I MAKE EVERY WEEKEND :))
This cake is so easy, light and delicious! I'm definately going to make it again.