“Let your life be like Angel Food Cake…sweet and light.” ~Anonymous
Angel Food Cake Filled with Chocolate Whipped Cream
I think that Angel Food cake should be in everyone’s repertoire because it is so versatile. You can eat it plain, served with fruit, torn into pieces for a trifle or grilled for a delicious change of pace.
This recipe was one of my father’s favorites. Every year he requested it for his birthday. It also became my niece’s favorite birthday cake.
The best thing about making this cake from scratch is the ability to control the sweetness. Cake mixes are too sweet besides having preservatives in them. Try this angel food cake and see how easy it is to prepare.
Angel Food Cake with Chocolate Whipped Cream
By Published: May 21, 2014
- Yield: 10-12 Servings
- Prep: 25 mins
- Cook: 35-40 mins
- Ready In: 60 mins
"Let your life be like Angel Food Cake...sweet and light." ~Anonymous Angel Food Cake Filled with Chocolate Whipped Cream I think …
Ingredients
- 1 cup cake flour
- 1/4 teaspoon salt
- 1 1/2 cups superfine sugar
- 12 large egg whites Fresh eggs and room temperature eggs are easier to separate
- 1/3 cup warm water
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons cream of tartar
- 2 cups heavy cream
- 9 tablespoons unsweetend cocoa powder
- 9 tablespoons granulated sugar
- raspberries for garnish
Instructions
- To begin, sift the cake flour and the salt together. Set aside.
Preheat your oven to 350 degrees F.
- Using a stand mixer, place the egg whites, water, vanilla extract and cream of tartar into the bowl. Beat on low speed until the egg whites start to froth. Increase the speed to medium and gradually add the sugar to the bowl. Continue to beat until the egg whites achieve medium peaks.
- Remove the bowl from the mixing stand and slowly fold in the flour mixture.
- Spoon the mixture into an ungreased tube pan. Bake in a preheated oven for 35 to 40 minutes until a skewer inserted into the middle of the cake comes out dry.
- When the cake is removed from the oven place it upside down on the neck of a bottle as shown below. Cool completely.
- When the cake is cooled, using a stand mixer, beat together the heavy cream, the cocoa powder and the sugar.
- Remove the cake from the pan and slice off the top 1/3 of the cake. Set aside. Using a serrated knife, cut a 1" wide by 1" deep channel into the bottom layer of the cake. Fill the channel with a portion of the whipped cream. Place the top back onto the cake. Frost the cake with the remainder of the whipped cream. Garnish with raspberries.
- Cut into slices and be prepared for the "oohs" and "aahs" of you guests.
