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
Ingredients
Cake
¾ cup sifted cake flour
¼ cup unsweetened cocoa powder
1½ cups sugar
12 large egg whites
Pinch of salt
1½ teaspoons cream of tartar
¾ teaspoon vanilla extract
Strawberries
3 cups strawberries, sliced
2 tablespoons sugar
Special equipment: a 9-inch angel food cake pan
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.