Angel Food Cake RecipesAngel food cake recipes - These cakes are very basic sponge cakes. They do not contain any fat and are normally baked in a tube pan. I have on this page, recipes for two of them, a plain vanilla version and a chocolate version.
Vanilla angel food cake recipe
Here is the chocolate version of the angel food cake recipes: This angel food cake recipe is slightly different from the vanilla angel food cake above which does not use cocoa. This light chocolate cake is a sure hit for chocolate lovers. The cake can be served plain or frosted with chocolate butter cream for a richer chocolate taste. Ingredients: 280g castor sugar 10 egg whites Sift together (3 times): 70g cake flour 5 tbsp cocoa powder 1/4 tsp salt 1 tsp cream of tartar 1 tsp vanilla essence Method: Preheat oven to 180 degrees Celsius. Place egg whites in a large clean bowl. Make sure the bowl is absolutely free of grease. Whisk the egg whites till frothy. Add cream of tartar and salt and continue whisking the egg whites till stiff peaks are formed. Gradually add half (140g) of castor sugar and continue whisking the egg whites again. Fold in vanilla essence. Just before adding the flour and cocoa mixture, sift it again another 2 times. Mix the balance castor sugar into the flour. Carefully fold in the flour and sugar mixture into the egg whites. Mix until all ingredients are well incorporated. Pour batter into an ungreased 10 inch tube pan. Cut through the batter a few times with a clean knife to remove any big air bubbles. Bake the cake for approximately 55 to 60 minutes or until the top of the cake springs back when lightly pressed. Remove cake from oven and invert it immediately onto a wire rack. This will avoid the cake from sinking while cooling down. When it has cooled, run a knife along the edges of the pan and invert the cake onto a plate before frosting it.
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