How to Make Double Chocolate Angel Cake with Strawberries

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

How to Make Double Chocolate Angel Cake with Strawberries

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.
How to Make Double Chocolate Angel Cake with Strawberries

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