Double Chocolate Angel Food Cake with Strawberries Recipe
By Best Ever Dessert Recipe
Ingredients: serve 12
Cooking Time: 35min
1 ½ cups cake flour
¾ cup unsweetened cocoa powder
½ teaspoon salt
2 ounces bittersweet or semisweet chocolate, coarsely grated
12 egg whites, at room temperature
1 teaspoon cream of tartar
1 ½ cups sugar
1 teaspoon vanilla extract
2 ( 1 pound) containers strawberries
1 ½ cups thawed frozen fat free whipped topping
Procedures:
Place an oven rack in the lower third of the oven and preheat the oven to 375F.
Sift together the flour ½ cup of the cocoa, and salt into a medium bowl. Stir in the chocolate; set aside. With an electric mixer on medium speed, beat the egg whites and cream of tartar until soft peaks form. Add the sugar, 2 tablespoons at a time, beating until stiff, glossy peaks form. Beat in the vanilla.
Sift the cocoa mixture, one third at a time, over the beaten egg whites, gently folding it in with a rubber spatula just until the cocoa is no longer visible.
Scrape the batter into an ungreased 10 inch tube pan; spread evenly. Bake until the cake springs back when lightly pressed, 35-40 minutes. Invert the pan onto its legs or the neck of a bottle and let cool completely. Run a thin knife around the edge of the cake to loosen it from the side and center tube of the pan. Remove the cake from the pan and put on a serving plate; dust with the remaining ¼ cup of cocoa. Serve the strawberries and whipped topping alongside. End.
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