Classic Chocolate-Glazed Angel Food Cake

recipe
A chocolate glaze is the perfect topping for this Classic Angel Food Cake.

Yield:

12 servings (serving size: 1 slice)

Recipe from

Cooking Light

Ingredients

1 cup sifted cake flour
1 1/2 cups sugar, divided
12 large egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon almond extract
Glaze:
1 cup powdered sugar
3 tablespoons unsweetened cocoa
3 tablespoons water or cold coffee
1/2 teaspoon vanilla extract

Preparation

Preheat oven to 325º.

To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup sugar, stirring with a whisk.

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla, juice, and almond extract.

Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time.

Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife. Bake at 325° for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a plate.

Whisk together powdered sugar, cocoa, water or cold coffee, and vanilla. Drizzle over cooled cake.

Note:

Melanie Barnard,

Cooking Light

April 2003
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