This is an exceptional angel food cake, not only because of its undeniably chocolate flavor but because of its surprising moistness. It’s delicious served on its own.
This is the foundation for Cinderella Cake.
10-inch angel food tube pan with removable bottom
Make the cake by following each step for Classic Angel Food Cake, with the following differences:
Pour the cocoa, flour,
Have the cream of tartar, vanilla, the
Position rack in lower third of oven;
The egg whites should be whipped a little stiffer than for Classic Angel Food Cake. But they should still look soft and be elastic (not dry or granular) for optimum folding in of the dry ingredients. (If the whites are too stiff, they lose their potential to rise while in the oven. Also, the batter can be deflated while folding in the other ingredients because you overfold in attempting to incorporate them.) When you have finished whipping the whites, take the whisk in hand and whip the mixture for 4 to 5 seconds to bring the foamy structure together.
Remove from the oven and invert over a long-necked bottle for 1 to 2 hours, or until cool.
To remove, slip a flexible metal spatula carefully down the side of the pan and slowly trace around the perimeter to release any cake sticking to the pan. Try to keep the spatula against the pan to ensure as smooth-sided a cake as possible.
When the sides are free, push on the removable bottom to release it from the pan completely. Tilt the cake on its side with the removable bottom still attached and tap the bottom against the counter gently to loosen cake. Rotate the cake, tapping the bottom a few more times, until it appears free. Cover the cake with a rack, invert and remove the bottom of the pan.
© 1984 Flo Braker estate. All rights reserved.