Chocolate-y Angel Food Cake
Serving Size / Yield
- 1 1/2 C. powdered sugar
- 1 C. cake flour
- 1 1/2 C. lg. egg whites
- 1 1/2 tsp. cream of tartar
- 1 C. granulated sugar
- 1 1/2 tsp. vanilla
- 2 oz. grated semisweet baking chocolate
- 1/2 tsp. almond extract
- 1/4 tsp. salt
Move oven rack to lowest position. Heat oven to 375 degrees.
In medium bowl, mix powdered sugar and flour. Stir baking chocolate into mixture; set aside. In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy. Do not underbeat.
Sprinkle powdered sugar-flour mixture, 1/4 cup at a time, over egg white mixture, folding in rubber spatula just until sugar-flour mixture disappears. Push batter into ungreased 10 X 4pinch angel food cake pan (tube pan). Cut gently through batter with metal spatula or knife to break air pockets.
Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long metal spatula; remove from pan.