chocolate angel food cake

angel cake chocolate feature

Ever since I’ve made a carton of egg whites a staple in my dig around your kitchen, this is one recipe I make over and over, served up in just as many ways! Aside from the sugar, this is a much healthier, lighter alternative to most cakes loaded with fat, flour and other funky ingredients. And when you’re armed with one of these, dessert can be as elaborate as you want to make it – here are a few ways to play dress up with your angel food cake!

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There’s just something about a mound of fluffy whipped whites that makes me swoon – and FYI, if you didn’t want to carry on and add the dry ingredients, simply spoon small mounds onto parchment, flatten slightly and bake in a 200° oven for about an hour – meringues anyone?

angel cake tube pan
1. First, grab your tube pan.
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2. Get your dry ingredients together.
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3. Measure the egg whites – this is much easier than separating a dozen eggs!
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4. Put the cream of tartar in the bowl of a stand mixer.
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5. Put a pot of water on to simmer that will support the bowl of your stand mixer.
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6. Measure the dry ingredients and get ready to load them up into a sieve over a bowl.
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7. Get the egg whites into the bowl of your stand mixer and place over the simmering water to warm up – warm egg whites get much fluffier!
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8. Add the cocoa powder to the sieve to delump.
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9. Once you’ve sifted everything – start stirring.
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10. Until it’s thoroughly combined.
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11. Meanwhile, start whipping your warm egg whites.
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12. Add 1/3 of the sugar and let ‘er rip!
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13. It will start to get nice and frothy, time for more sugar.
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14. Told ya …
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15. Getting there …
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16. After the last third of sugar, add the vanilla and give it another spin.
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17. And you’re done.
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18. Time to fold in the dry ingredients in 3 loads – heres the first load.
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19. Gently now, up and over!
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20. See? Lots of air still in the batter.
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21. Another load of dry ingredients.
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22. Keep gently folding.
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23. Last load …
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24. Batter down, batter done – and get it into your preheated oven ASAP!
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25. 45 minutes later.
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26. And if you can hang your tube pan while it’s cooling you will get maximum height – let gravity do all the work!
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27. Just hanging …
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28. Once it’s cooled, run a knife around the edge and it will slip right out.
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29. Around the inside edge too.
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30.Invert onto a plate and enjoy any way your little heart desires – as is, or all decked out!
angel cake chocolate feature
31. Nice!

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