Chocolate Angel Food Cake with Biscoff Frosting
Serving Size / Yield
- 1 C. gluten-free cake flour
- 1/4 C. unsweetened cocoa powder
- 1 1/4 C. confectioners’ sugar
- 1/4 tsp. table salt
- 11 large egg whites, at room temperature
- 1 1/2 tsp. cream of tartar
- 1 C. superfine sugar
- 1 1/2 tsp. pure vanilla extract
1. Heat oven to 350°. Have a 10 x 4–inch angel food cake pan ready. If using a non-stick pan, there is no need to invert it.
2. Sift together the flour, cocoa powder, confectioners’ sugar and salt three times onto a sheet of parchment, waxed paper or foil and set aside.
3. In a large bowl, beat the egg whites with an electric mixer fitted with the whisk attachment on medium-low speed until foamy. Add the cream of tartar, increasing speed to medium, and beat until whites are opaque and climbing about half way up the bowl (the tracks from the whisk will be beginning to hold their shape) forming very soft peaks. Continue beating while slowly and continuously adding the superfine sugar. Beat on medium high until the whites are thick, shiny and form medium-firm, fluffy peaks. (The peaks should droop over gently.) Do not over beat. You want to leave some room for those whites to expand in the oven.
4. Sift 1/4 of the flour mixture over the beaten whites. Using a large rubber spatula, gently fold the dry ingredients into the whites. Repeat with remaining flour mixture, one quarter at a time.
5. Using the spatula to gently coax the batter, pour evenly into the prepared pan. Smooth the top. Bake until the cake is light golden brown and the cake is springy when touched, about 40 minutes. If using a regular pan, immediately invert the pan onto the counter if the pan has feet or if it doesn’t, invert the pan sliding the center tube onto the neck of the bottle. If using a non-stick pan, allow the cake to cool in the pan for 10 minutes then invert cake onto cooling rack and let cool completely.