I know that it seems like I have been posting desserts like crazy, but they are just so yummy. I can’t help it that I love to bake. Now I can’t take full credit for making this particular cake because my mom did the baking and I did the glazing. But according to my mom this cake was a must to be shared on the blog, so she gave me her permission to post her work.
Over Memorial Day weekend, we celebrated my older sister’s birthday and this was the cake that she requested. To help my mom out, I decided to step in and do the decorating. I am not the biggest fan of angel food cake because usually it has absolutely no flavor unless you smother it with chocolate glaze and/or fruit & whipped cream. This cake is a different story, it has a nice lightness to it and tons of great flavor from the chocolate. Blair is a big angel food cake fan and this has turned into his quick favorite. The only downfall is that you use many egg whites in the recipe so I guess that mean you could make some ice cream with the leftover yolks to add some extra goodness.
Black & White Angel Food Cake
For the Cake:
1 cup cake flour (about 4 ounces)
1 1/2 cups granulated sugar, divided
1/2 teaspoon cream of tartar
1/4 teaspoon salt
12 large egg whites
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
2 tablespoons unsweetened dark cocoa (such as Hershey’s Special Dark)
For the Glaze:
1 1/2 cups powdered sugar
2 tablespoons tub light cream cheese, softened
1 tablespoon 1% low-fat milk
1 teaspoon vanilla extract
3/4 teaspoon unsweetened dark cocoa (such as Hershey’s Special Dark)
Topping: Sliced strawberries (optional)
What you’ll do:
Preheat oven to 325°.To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside.Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy. Add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in juice and 1/2 teaspoon vanilla. Sift flour mixture over egg white mixture, adding in 1/4 cup at a time; fold in after each addition.Spoon half of batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.
Sift 2 tablespoons cocoa over remaining batter; fold in. Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife. Bake at 325° for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely.Loosen cake from sides of pan using a narrow spatula. Invert cake onto a plate.
To prepare glaze, place powdered sugar, cream cheese, milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Drizzle half of glaze over cake.Add 3/4 teaspoon cocoa to remaining glaze; stir well to combine. Drizzle cocoa glaze over cake. Refrigerate 5 minutes or until glaze is set. Garnish with strawberries, if desired.
Source: Cooking Light, April 2007