CHOCOLATE ANGEL FOOD CAKE - Velva Neal Combs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c. Sifted Cake Flour
1 c. Egg Whites (8-10 eggs)
1/4 tsp. Salt
3/4 tsp. Cream of Tartar
1 1/4 c. Sifted Sugar
3/4 tsp. Vanilla Extract
1/4 tsp. Almond Extract
3 Tbsp. Cocoa
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Directions: |
Directions:Sift flour once, measure. Add cocoa and sift four more times. Beat egg whites and salt in large bowl with flat wire whisk. When foamy, add cream of tartar and continue beating until eggs are stiff enough to hold up in peaks, but not dry. Hold bowl in lap while beating. Fold in sugar carefully, 2 T. at a time, until all is used. Fold in flavoring. Then sift small amount of flour over mixture and fold in carefully; continue until all is used. Pour batter into ungreased angel food pan and bake one hour in slow oven. Begin at 275º F., and after 30 minutes increase heat slightly to 325º F.. Remove from oven and invert pan for one hour, or until cold. |
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Number Of
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Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 Hour |
Personal
Notes: |
Personal
Notes: Patience is the key here. Do not rush the steps if you want a tender, moist, angel food cake. Air is the one and only leavening in angel food cake. Sift the flour several times in order to incorporate as much air as possible into it. Beat the egg whites until they are just stiff enough to hold up in peaks. Underbeaten egg whites, which have not had as much air as possible beaten into them, make cake undersized, heavy, and coarse-textured. Over beaten egg whites make cake dry. MORE AIR CAN BE ENCLOSED IN EGG WHITES BY BEATING THEM WITH A FLAT WIRE WHISK than with a rotary beater. Angel food cake has greater volume if the egg whites are so beaten. [Handwritten notes by Velva Combs]
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