There’s a reason angel food cake is a favorite dessert among many — it’s tender, light as air, and tastes, well, heavenly.
The Divine Angel food cake is known for being a delicious, light and fluffy cake, made with almost no fat or cholesterol.
Angel food cake is made with just six ingredients, and none of those six are butter, oil or egg yolks. which makes it low in cholesterol and fat-free. Now lets put a spin on this classic dessert, by adding just a little unsweetened cocoa powder and you really can satisfy your chocolate craving with no extra calories, grams of fat or guilt.
This recipe calls for cake flour now before you go pick up a rather small box for around five bucks, I’ll tell you how to make your own and its as easy as 1-2-3
To make cake flour:
Simply take 1 cup all-purpose flour leveled, then remove 2 tablespoons of all-purpose flour and replace with 2 tablespoons corn starch. Sift both flour and corn starch through a sieve five to six times to make sure the two are well blended together. And that’s it!
For the traditional Angel food cake.
1 cup cake flour (spooned and leveled)
1/4 teaspoon salt
12 large egg whites, room temperature
1 teaspoon cream of tartar
1 1/4 cups sugar
2 teaspoons pure vanilla extract
Berries and Cream, for serving
To satisfy your chocolate craving add the following steps the recipe above.
Take out 1/4 cup of cake flour and replace with 1/4 unsweetened cocoa powder, and put cake flour and cocoa powder through a sieve several times till it’s all blended together. Also reduce the vanilla extract from 2 teaspoon to 1 teaspoon.
Preheat oven to 350 degrees. In a large bowl sift flour and salt in a sieve set and set aside. With a hand mixer, beat egg whites on medium-high until the whites get foamy, about 1 minute.
Next Add cream of tartar and beat until soft peaks form. While mixing gradually add sugar and beat until stiff peaks form, about 2 minutes.
Add in vanilla and beat to combine.
Transfer egg-white mixture gently into a large bowl. In batches, using the sieve again, sift flour mixture over egg-white mixture.
Use a rubber spatula and while turning the bowl fold in the mixture. Do not stir quickly, use a whisk or hand mixer.
Carefully spoon batter into an ungreased angel food cake pan with a removable bottom.
Using a spatula smooth the top of the batter, then using a knife or small spatula push through the batter to release any air bubbles.
Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour.
Use knife to release cake from bottom of pan, and remove.
Top with fresh berries and cream.