I’m delighted to be back with another recipe from my Grandma’s recipe box. This time I have an Angel Food Cake Recipe for you for a Chocolate Angel Cake.
I had never made an Angel Food cake before this. I always thought it seemed like more cost (for all those egg whites) and fuss then it was worth.
I was wrong! This Chocolate Angel Food Cake was so yummy and easy to makeI will admit that the recipe is a little fussy in that you have to beat your egg whites then carefully fold everything in. You also have to sift your flour and cocoa 3 times prior to using it. None of it was hard or time consuming.
Once you have mixed up your batter, you pour it into an ungreased tube pan. Preferably one with prongs (like this one). Place it in a cold oven and cook for about 1 hour or until the cake springs back when pressed firmly.
Then you do something weird (at least in my opinion). Turn the cake upside down (on the prongs or the neck of a bottle or funnel) and let the cake cool completely upside down. This will keep your cake tall and fluffy rather than allow it to deflate.
When the cake is cooled completely, you will need to use a knife to release it from the sides of the pan. You can use the knife on the center of the pan as well, but I found a skewer worked best to fit into the smaller space and not destroy the pan or cake. Make sure to use your knife on the bottom of the pan as well if your pan is in two pieces.
I whipped up some fresh homemade whipped cream and top that with a few strawberries. Carefully and gently cut your cake with a long serrated knife. It will do the best job at not crushing the cake.
This cake was light and fluffy. So delicious! I preferred it with just a small amount of the whipped cream. To me adding more whipped cream took away from the light chocolate flavor, which I wanted to enjoy.
I have a printable version of this recipe for you: Chocolate Angel Cake.
Have you made Angel Food Cake before? How about Chocolate Angel Food Cake? If not, prepare yourself for a yummy, light and fluffy treat!