Chocolate Angel Food Cake with Strawberries
Chocolate Angel Food Cake with Strawberries requires around 2 hours from start to finish. This recipe serves 10 and costs 78 cents per serving. Watching your figure? This dairy free recipe has 199 calories, 6g of protein, and 1g of fat per serving. 64 people found this recipe to be delicious and satisfying. A couple people really liked this dessert. Head to the store and pick up cake flour, cream of tartar, vanillan extract, and a few other things to make it today. It is brought to you by Foodnetwork. It is perfect for Mother's Day. With a spoonacular score of 41%, this dish is pretty good. If you like this recipe, you might also like recipes such as Chocolate Angel Food Cake with Strawberries, Angel Food Cake - Balsamic Strawberries, and Angel Food Cake With Vanilla Strawberries.
Servings: 10
Preparation duration: 30 minutes
Cooking duration: 90 minutes
Ingredients:
3/4 cup sifted cake flour
1 1/2 teaspoons cream of tartar
12 large egg whites, at room temperature
Pinch of salt
3 cups strawberries, sliced
1 1/2 cups sugar
2 tablespoons sugar
1/4 cup unsweetened cocoa powder
3/4 teaspoon pure vanilla extract
Equipment:
oven
hand mixer
whisk
spatula
bowl
frying pan
knife
Cooking instruction summary:
Make the cake: Preheat the oven to 375 degrees F. On a sheet of waxed paper, sift the cake flour with 3/4 cup of the sugar and the cocoa 4 times. Using an electric mixer fitted with the whisk attachment, beat the egg whites along with a pinch of salt until foamy, about 3 minutes. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak, about 5 minutes. Beating continuously, add the vanilla and gradually stream in the remaining 3/4 cup sugar, about 2 tablespoons at a time, until the egg whites are thick, glossy and stiff. Remove the bowl from the mixer, and using a spatula, gradually fold in the flour mixture, about 1/4 cup at a time, until there are no more pockets of dry ingredients. Spoon the batter into an ungreased 9-inch tube pan. Bake until the cake springs back when pressed with your finger, about 30 minutes. Remove the pan from the oven, invert, and allow the cake to cool on a rack 1 hour before loosening the cake from the pan with a knife and unmolding. Meanwhile, make the strawberries: Sprinkle the sliced strawberries with the sugar. Stir to coat and let stand about 30 minutes to allow the juices to develop. Top each cake slice with strawberries and their juices before serving. Photograph by Sarah Anne Ward
Step by step:
1. Make the cake: Preheat the oven to 375 degrees F. On a sheet of waxed paper, sift the cake flour with 3/4 cup of the sugar and the cocoa 4 times.
2. Using an electric mixer fitted with the whisk attachment, beat the egg whites along with a pinch of salt until foamy, about 3 minutes. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak, about 5 minutes. Beating continuously, add the vanilla and gradually stream in the remaining 3/4 cup sugar, about 2 tablespoons at a time, until the egg whites are thick, glossy and stiff.
3. Remove the bowl from the mixer, and using a spatula, gradually fold in the flour mixture, about 1/4 cup at a time, until there are no more pockets of dry ingredients. Spoon the batter into an ungreased 9-inch tube pan.
4. Bake until the cake springs back when pressed with your finger, about 30 minutes.
5. Remove the pan from the oven, invert, and allow the cake to cool on a rack 1 hour before loosening the cake from the pan with a knife and unmolding.
6. Meanwhile, make the strawberries: Sprinkle the sliced strawberries with the sugar. Stir to coat and let stand about 30 minutes to allow the juices to develop. Top each cake slice with strawberries and their juices before serving.
7. Photograph by Sarah Anne Ward
Nutrition Information:
covered percent of daily need
