Monday, November 19, 2012

No, I didn't forget

about the Chocolate Angel Food Cake.  I thought that I had baked a dud Bundt Cake until I discovered that Bundt cakes were supposed to be heavy and substantial.  I wrote about it HERE .  After all those comments I decided that my Bundt cake wasn't a dud after all and Richard wanted me to post up the recipe, which I finally did.  So I thought that was the end of it until I received a couple of comments from BeemerGirl/Lori and BikerBaby

so here we are, a proven recipe which I have used many times
Chocolate Angel Food Cake

A)  Melt, in a small pot:
4 oz  bakers semi-sweet chocolate in 1 cup milk
Cool the chocolate mixture

B)  In a separate container
Beat  4 egg yolks creamed with 2 cups icing sugar
          Then add: 1 tsp vanilla

Add part B to Part A to form the liquid ingredients,
Then stir in the dry ingredients (c) as follows

C) in a separate container add
1-1/4 cup cake flour, sifted
½  tsp      salt
2-1/2 tsp  baking powder

Beat until stiff,   4 egg whites and
Gently fold the beaten whites into the mixture

and bake @ 350°F for about 50 minutes
in an Angel Food Cake  or 9" square pan
(check with a toothpick should come out clear)

This cake is very light because of the Baking Powder which adds air,
the use of the finer cake flour and the air included by the beaten, and stiff
egg whites.  Be careful to just fold in the egg whites and bake immediately.

There is no vegan equivalent for Angel Food cake as I am discovering,
as only egg whites can incorporate the air needed.  Ener-G or corn starch
will not beat up the same way

for a topping I suggest a European type chocolate drizzle.  You can figure out
your own proportions

Melt: 1 oz chocolate semi-sweet, butter, whipping (heavy) cream and Icing Sugar
until you get the sweetness and consistency you want.  I use this combination as a 
topping for my cream puffs


  1. it sounds like a great way to start and end a day, Bob.....I love chocolate! ha

    1. Pat:

      I love chocolate too but have learned to moderate a bit. I go in cycles, eat lots then back off for a while.

      Most of this baking is to be given away. It is the challenge of making them more than devouring it

  2. Mmm angel food cake.

    There are recipes out there for a vegan version but I haven't ventured to try and yet.

    1. Trobairitz:

      I wanted to find a Vegan version, or else "convert" it, but the problem is beating the egg whites to add the air bubbles. It seems there there is no substitute for the egg whites.

      The closest I have come is to use Cornstarch, laced with baking powder and whip for at least 8 minutes on high speed, but I haven't tried this yet. You may have to settle for "sponge" cake instead.

      I am going to try a Gluten Free, dietetic version soon. I already bought supplies. I just have to wait for a snowy day . . .

  3. I've never made a chocolate angel food cake or for that matter, anything but generic white ones. And since I had to cut down on carbs, angel food cake seems to be the one dessert where you can minimize the carbs and calories, especially since Splenda has come out....

    I'll have to try this one of these days.

    1. Richard:

      We have cut down a lot of carbs too, but everything in moderation. You have to indulge once in a while. I am experimenting with dietetic (sugar-free) baking. I have already bought a box of Equal for baking so I will make a sugarless Angel Cake soon and maybe experiment with Gluten Free flour.

      There was a sale on for the Equal but not the Splenda. I checked the ingredients and they were both the same. The Splenda was $14. and the Equal was around $6. on sale, so that's the one I bought

  4. Thank You!! Sounds delicious. Now I just need to buy a bundt pan...

    1. Lori:

      You have to keep all your containers separate as you are making this cake. You don't need a Bundt Pan, Angel Food Cake pan works, and also a rectangular Loaf Pan, that's what I used before. I think you could also turn them into cupcakes but be careful of the baking time, will be much less.

      It is very light. Make sure to beat the egg whites until stiff and just FOLD them into the batter, DO NOT BEAT.