Okay, okay. I haven't been very consistent with posting. I just do picture-dumps occasionally when I have some time and upload my photos and realize that hey, I actually took pictures of things I cooked or baked or whatever! I should upload them in bulk (and possibly forget about them)! I made this a while ago when my college roommate Lucy came to visit me in SF. She's not a fan of cake with frosting, and I know she's made angel food cake before, so I decided to give it a try.
I don't think I even know what angel food cake is supposed to taste like, but this didn't really fulfill my expectations. It was decent, but there was something about it (maybe the lack of a huge pile of frosting?) that made it not my ideal cake.
Chocolate Angel Food Cake
Recipe from u Try.it
Preheat oven to 325 degree F. Place un-greased angel food cake pan on the baking sheet.
In a large mixing bowl, sift cake flour, cocoa powder and 3/4 cup of sugar together.
In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites, water, cream of tartar and salt together until foamy. Then, add the remaining 1/2 cup of sugar in a steady stream.
Add coffee mixture and vanilla extract, beat until stiff peak forms.
Sprinkle 1/4 to 1/2 cup of the dry ingredient mixture onto the egg white mixture. With a rubber spatula, gently fold the dry ingredient into the meringue. Be careful not to deflate the foam.
Pour batter into a 9 1/2-inch un-greased angel food cake pan. A 10-inch pan would work just as find if that's what you've got.
Bake for 45 to 50 minutes, or until a wooden skewer inserted into the middle of the cake and comes out clean. Then, invert cake pan on a wiring rack too cool for at least one hour, or until completely cooled. This step is to ensure the cake stays nice and tall in the cooling process.
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