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Chocolate Angel-Food Cake
Nb persons: 0
Yield: Make 1 (10") cake
Preparation time:
Total time:
Source: Southern Lady Christmas Made Easy magazine 2008
1 c. | cake flour |
2 c. | sugar, divided |
1/2 c. | Dutch-process cocoa |
2 c. | egg whites, (approx. 14-16 large egg whites), at room temperature |
3/4 tsp. | cream of tartar |
1/2 tsp. | salt |
1 tsp. | vanilla extract |
1 tsp. | almond extract |
1 tsp. | coconut extract |
Chocolate-Coconut Glaze: | |
2 Tb. | butter, melted |
1/4 c. | Dutch-process cocoa |
1 c. | powdered sugar |
1/4 c. | milk |
1/2 tsp. | coconut extract |
1/2 c. | sweetened flaked coconut, toasted |
Preheat oven to 350 degrees. Sift together flour, 1 c. sugar, and cocoa. Set aside. To help egg whites achieve better volume, gently warm them in a double boiler, or in a stainless-steel bowl set over simmering water, until slightly warm to the touch. Transfer egg whites to the bowl of an electric mixer. With the wire whip attachment, begin beating egg whites at low speed, gradually increasing to highest speed. Add cream of tartar and salt after approximately 30 seconds. Beat egg whites until soft peaks form. Gradually add remaining 1 cup sugar and extracts. Continue to beat until soft, moist peaks form. Do not overbeat.
Transfer egg-white mixture to a large mixing bowl (5 qt. or larger). Fold in flour mixture in 3 batches, until just absorbed, being careful not to overmix. Spread batter in an ungreased 10" tube pan. Bake for 50 minutes, or until center is firm to the touch. Remove cake from oven and invert cake pan onto a funnel or a narrow-neck bottle, and let cool completely (for approximately 2 hours). Using a spatula, loosen cake and remove from pan. Drizzle glaze over cake. Sprinkle evenly with toasted coconut.
For Glaze: In a medium bowl, combine melted butter and cocoa. Stir until smooth. Add powdered sugar and milk, beating with an electric mixer until smooth. Stir in coconut extract.
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