Jun 10
Black & White Angel Food Cake4 Comments

cake

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.

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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

Ingredients:

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

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4 Responses to Black & White Angel Food Cake

  1. This is just beautiful! I love lighter desserts in the summer, but sometimes I want a little bit of chocolate, too. This has everything. I love it. Thank you and your mom for sharing it!

  2. sherri lynn says:

    This is the pretties angel food cake I’ve ever seen! And I think I would like this with the chocolate in it.

  3. Charley29 says:

    mouthwatering! looks so delicious. i love the presentation and the photo makes me crave now!

  4. Anonymous says:

    I’m gonna try to do it! Grats and thanks to your and your mom for sharing this splendide recipe! :3

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