Ingredients with Measurements:
- 1 cup cake flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 12 large egg whites
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
Special Equipment Needed:
- 10-inch tube pan
- Electric mixer
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. Sift together cake flour and cocoa powder in a bowl.
3. In a separate bowl, beat egg whites with an electric mixer on medium speed until foamy.
4. Add cream of tartar and salt, and continue to beat until soft peaks form.
5. Gradually add sugar, 2 tablespoons at a time, while continuing to beat on high speed until stiff peaks form.
6. Add vanilla extract and beat for another 30 seconds.
7. Sift 1/4 of the flour mixture over the egg white mixture and gently fold in with a spatula.
8. Repeat with the remaining flour mixture, folding gently until just combined.
9. Pour the batter into an ungreased tube pan and smooth the top with a spatula.
10. Bake for 35-40 minutes or until the top is golden brown and the cake springs back when touched.
11. Invert the cake pan onto a wire rack and let cool completely.
12. Run a knife around the edges of the pan to loosen the cake, and remove from the pan.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 160
Fat: 0g
Carbohydrates: 38g
Protein: 4g
Sodium: 95mg
Sugar: 32g
Substitutions for ingredients:
- Cake flour can be substituted with all-purpose flour, but the texture of the cake may be slightly different.
- Unsweetened cocoa powder can be substituted with Dutch-processed cocoa powder.
- Granulated sugar can be substituted with caster sugar.
Variations:
- Add 1/2 cup of chocolate chips to the batter for a more intense chocolate flavor.
- Top the cake with whipped cream and fresh berries for a fruity twist.
- Drizzle melted chocolate over the cooled cake for an extra chocolatey treat.
Tips and Tricks:
- Make sure to use a clean, dry bowl and beaters when whipping the egg whites to ensure maximum volume.
- Do not overmix the batter, as this can cause the cake to become dense.
- Invert the cake pan onto a bottle or funnel to prevent the cake from collapsing as it cools.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-7 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Serve the cake with a scoop of vanilla ice cream.
- Top the cake with chocolate shavings or curls.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Hot chocolate
- Red wine
Suggested Side Dishes:
- Fresh fruit salad
- Chocolate mousse
- Vanilla custard
Troubleshooting Advice:
- If the cake sinks in the middle, it may have been underbaked. Increase the baking time by 5-10 minutes next time.
- If the cake is too dry, it may have been overbaked. Decrease the baking time by 5-10 minutes next time.
Food Safety Advice:
- Make sure to use fresh, clean eggs and separate the yolks from the whites carefully to avoid any contamination.
- Store the cake in an airtight container to prevent any bacteria growth.
Food History:
Angel food cake was first created in the United States in the 19th century. It is a type of sponge cake made with egg whites, sugar, and flour, and is known for its light and airy texture.
Flavor Profiles:
- Sweet
- Chocolatey
- Light
- Airy
Serving Suggestions:
- Serve the cake as a dessert after a meal.
- Bring it to a potluck or party to share with friends and family.
- Enjoy a slice with a cup of coffee or tea.
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