This cake defies gravity. It is a structure built almost entirely of air and protein, yet it holds the deep, satisfying flavor of cocoa. Unlike a dense pound cake or a butter sponge, this loaf feels weightless on the tongue.
The secret lies in the egg whites. They must be whipped to their absolute limit, trapping thousands of tiny bubbles that expand in the heat of the oven. We add a touch of almond extract alongside the vanilla, which highlights the chocolate notes without overpowering them.
It is critical that you use an ungreased tube pan for this recipe. The batter needs to cling to the sides of the pan as it rises. If the surface is slick with oil, the cake will struggle to climb. Once baked, cooling it upside down ensures it keeps its height, resulting in a dark, airy cloud of a cake.
Yields: 12 servings | Prep time: 25 minutes | Cook time: 30 to 35 minutes
1. Whip the Egg Whites Place the egg whites and salt in a large, clean mixing bowl. Ensure your bowl is free of any grease or yolk, as this prevents the whites from rising. Beat until the mixture is foamy. Add the cream of tartar and continue beating until soft peaks form.
2. Add the Sugar Gradually add 1 cup of the sugar, about 2 tablespoons at a time, while beating on high speed. Continue beating until stiff peaks form. The tips of the egg whites should stand straight up when you lift the beaters.
3. Fold the Dry Ingredients Sift together the remaining 1/4 cup sugar, the cake flour, and the cocoa. Sifting is essential here to aerate the flour and prevent lumps. Gently fold the dry ingredients into the egg white mixture in batches. Use a spatula and a light hand to avoid deflating the air you just whipped in. Fold in the almond extract and vanilla extract.
4. Bake Spoon the batter gently into an ungreased 10-inch tube pan. Bake at 375°F (190°C) for 30 to 35 minutes, or until the top springs back when touched.
5. Cool Immediately invert the pan onto a heatproof funnel or bottle neck, or use the pan's feet if it has them. Let the cake cool completely in this upside-down position. This prevents it from collapsing under its own weight while it sets. Once cool, run a knife around the edges to release the cake from the pan.
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This Cocoa Angel Food Cake is a structure built almost entirely of air and protein. Unlike dense pound cakes, this loaf feels weightless on the tongue. Made with twelve egg whites and a touch of almond extract, it is a low-fat dessert with deep flavor. An ad-free baking recipe from Willowgold Farms.