Ingredients with Measurements:
- 1 cup cake flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons red food coloring
Special equipment needed:
- 10-inch angel food cake pan
- Stand mixer or hand mixer
- Sifter
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Sift together the cake flour, cocoa powder, and salt into a bowl. Set aside.
3. In a large mixing bowl, beat the egg whites and cream of tartar on medium-high speed until soft peaks form.
4. Gradually add the sugar, 2 tablespoons at a time, while continuing to beat on high speed until stiff peaks form.
5. Beat in the vanilla extract and red food coloring.
6. Sift the flour mixture over the egg white mixture in three additions, gently folding each addition in with a rubber spatula until just combined.
7. Pour the batter into an ungreased 10-inch angel food cake pan, and smooth the top with the spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Invert the pan onto a wire rack and let cool completely.
10. Run a knife around the edges of the cake and the center tube to loosen it from the pan.
11. Remove the cake from the pan and place it on a serving plate.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 130
Fat: 0g
Carbohydrates: 30g
Protein: 4g
Sodium: 80mg
Sugar: 26g
Substitutions for ingredients:
- Cake flour can be substituted with all-purpose flour.
- Red food coloring can be substituted with beet juice or natural food coloring.
Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolate twist.
- Top with cream cheese frosting for a classic red velvet cake flavor.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating them.
- Do not overmix the batter, or the cake will be dense.
- Invert the cake pan onto a bottle or funnel to cool, so the cake does not collapse.
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 or cocoa powder before serving.
Garnishes:
Top with fresh berries or whipped cream.
Pairings:
Serve with a glass of cold milk or a cup of coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, reduce the baking time or add a tablespoon of water to the batter.
- If the cake is too moist, increase the baking time or reduce the amount of liquid in the batter.
Food safety advice:
Make sure to separate the egg whites from the yolks carefully to avoid any contamination.
Food history:
Angel food cake was invented in the United States in the 19th century and became popular in the early 20th century.
Flavor profiles:
The cake has a light and fluffy texture with a subtle chocolate flavor and a hint of vanilla.
Serving suggestions:
Serve the cake as a dessert or a sweet treat for any occasion.
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Taste: Rich, Sweet, Moist, Creamy, Chocolatey