The Angel Food Cake Collection
There is something about an angel food cake that makes it an enchanting summertime dessert—especially when married with cool whipped cream or ice cream. Today we'll show you how to make easy angel food cakes and some scrumptious desserts using chocolate whipped cream or your favorite ice cream.
 It’s no wonder that everyone loves these angel food cakes. They are light and dreamy and the perfect choice for a low calorie dessert. Make a light, white cake and top a slice with strawberries or other fruit. You will also learn to make angel food cakes like Tupelo Honey and cinnamon Ripple.
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In
this collection you will get . . .
- What’s the Difference?
- How to Make an Angel Food Cake
- Chocolate Angel Food Cake
- Cinnamon Ripple Angel Food Cake Recipe
- Orange Angel Food Cake Recipe
- Tupelo Honey Angel Food Cake
- Chocolate Angel Food Cake with Chocolate Drizzle
- Classic Angel Food Cake
- Touch of Lemon Sponge Cake
- Old-Fashioned Lemon Sauce
Chocolate Angel Food Cake
 Ingredients
1 1/2 cups egg whites (about 12
large eggs)
3/4 cup sifted cake flour
1/3 cup cocoa
1 1/3 cup sugar
1/4 teaspoons salt
3/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees (after step 1).
1. Separate the eggs before heating the oven (see tips), adding the whites to
a liquid measuring cup until you have 1 1/2 cups. It will take about 12 large
eggs.
2. Sift the flour before measuring. If you do not have a sifter, use a whisk to
fluff the flour before measuring. Add about half the sugar to the flour and
the cocoa and sift again.
3. Beat the egg whites in a large bowl, adding the salt and the cream of tartar
to the whites as soon as they become foamy. Continue beating. As soft
peaks begin to form, add the remaining sugar and extract. Beat until
peaks form.
4. Using a spatula, gently fold the flour, cocoa, and sugar mixture into the
egg white foam with “over and up” motions. Be sure to scrape the bottom
of the bowl for the flour mixture will sink. Mix only until the flour is
moistened. Working the batter longer tends to drive the air bubbles from
the foam and reduces the cake's volume.
5. Scrape the batter into a ten-inch tube pan and bake immediately. Bake for
45 minutes or until the cake is done.
6. When the cake is removed from the oven, immediately invert the tube pan
on the counter. Many tube pans have legs for this purpose. If the tube pan
does not have legs, invert the pan over a narrow-necked bottle inserted
into the tube.
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