Creaming my sugar and butter in the home of the Good Life.
Saturday, May 8, 2010
Mother's Day Dessert
Chocolate Angel Food Cake 3/4 cup cake flour (I used the corn starch/AP flour substitute) 1/4 cup unsweetened cocoa powder 1 1/2 cups white sugar 2 (1 ounce) squares semisweet chocolate, grated 12 egg whites (I think I actually used about 14) 1 teaspoon cream of tartar 1/4 teaspoon salt 1/4 teaspoon vanilla extract 1 1/2 teaspoons lemon juice
Preheat oven to 325 degrees.
Sift together flour, cocoa, and 3/4 cup of the sugar. Set aside.
Measure 3 tablespoons of the flour mixture and toss with the grated chocolate.
In a large bowl, using an electric mixer 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.
Gradually mix in remaining 3/4 cup sugar and beat until stiff peaks form. Stir in the vanilla and lemon juice.
Gently fold the flour mixture into the beaten egg whites, then fold in the grated chocolate, stirring just until no white streaks remain.
Gently scrap the batter into the pan. Smooth the surface of the batter and tap the pan lightly to remove any air bubbles.
Bake in the center of oven for 60 minutes, or until the surface springs back when touched.
Note: For the grated chocolate, I used slightly less than two squares. I didn't realize how labor intensive grating chocolate is. My arms almost fell off, and I figured that the extra chocolate wouldn't be necessary if this cake were going to be eaten with chocolate sauce, whipped cream, and strawberries.
I also made some chocolate sauce. Gretch was wanting to use Hershey's Syrup, and I told her that plastic-y fake chocolate just wasn't good enough to put on my beautiful cake
Chocolate Sauce 2/3 cup unsweetened cocoa 1 2/3 cups white sugar 1 cup milk (I used 2%) 1-2 tablespoons corn syrup 1 teaspoon vanilla extract
In a medium saucepan over medium heat, combine cocoa, sugar, milk, and corn syrup. Bring to a boil and let boil for one minute.
Remove from heat and stir in vanilla extract.
Note: It's up to you how much corn syrup you throw in - it's a matter of how thick you want your syrup to be. I wanted it to be a fairly thin drizzle to pour over the cake, so I only went with about 1 tablespoon.
This cake was d-e-l-i-c-i-o-u-s. I'm a huge fan of angel food cake. I'd never eaten a homemade one before, though. I was missing out. I'm definitely going to make angel food cake again... and again... and again. Hopefully next time I make this, I can get some raspberries. They didn't have any when I bought the ingredients yesterday. I was super disappointed because raspberries are my all-time favorite fruit.