Chocolate Angel Food Cake
January 22, 2016
This Chocolate Angel Food Cake is light as a feather! I saw it on Trisha Yearwood's TV show and had to make it. It's delightfully light and fluffy and topped with powdered sugar and strawberries.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 8 Servings
Directions
1Preheat the oven to 375° F.
Cake
1Sift the cake flour with the cocoa and 3/4 cup of the sugar into a large bowl.
2Using an electric mixer fitted with the whisk attachment beat the egg whites with a pinch of salt until foamy. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak. Add the vanilla extract and gradually beat in the remaining 3/4 cup sugar, about 2 tablespoons at a time.
3Remove the bowl from the mixer and, using a spatula, gradually fold in the flour mixture, sprinkling in about 1/4 cup at a time. Pour the batter into an ungreased 9-inch angel food cake pan and bake until the cake springs back when pressed with your finger, about 30 minutes. Let cool for 1 hour, then loosen the cake from the sides and center of the pan with a knife before unmolding.
Strawberries
1Combine the strawberries and sugar in a medium bowl and toss gently to coat every slice. Let the strawberries stand for about 30 minutes to allow the juices to develop. Serve over the chocolate angel food cake.
Recipe from Trisha Yearwood, Food Network.
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