1 Video | Photo: Black and White Angel Food Cake Recipe
Ingredients
- 2 cups sifted superfine sugar (about 1 pound)
- 1 1/3 cups sifted cake flour (not self-rising)
- 1 1/2 cups egg whites at room temperature (10 to 12 eggs)
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon pure vanilla extract
- 1/2 cup coarsely grated semisweet chocolate
For the glaze:
- 1/2 pound semisweet chocolate chips
- 3/4 cup plus 1 tablespoon heavy cream
Directions
Preheat the oven to 350 degrees F.
Combine 1/2 cup of the sugar with the flour and sift them together 4 times. Set aside.
Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny. Add the vanilla and continue to whisk until very thick, about 1 more minute. Scrape the beaten egg whites into a large bowl. Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated. Fold in the grated chocolate.
Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a thin, flexible knife around the cake to remove it from the pan.
For the chocolate glaze, place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts. Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides. If you have chocolate glaze left over, you can serve it on the side with the cake.
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By robinkeller123_...
Upland, CA
on May 07, 2013
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just wanted to tell people if you dont have superfine sugar and dont want to spend the $5.79 to buy it you can make your own by putting regular sugar in a food processor and process it for 1 to 2 mins depending on how fine u want it and it works like a charm just dont go to far or u will have powdered sugar... i have made Ina's lemon angelfood cake which is pretty much the same as this one minus the chocolate and its fantasic so im sure this is just as good ...hope the tip helps people out that dont want to go to the store for one item cause this recipe has basic ingredients other than superfine sugar :
By tfbren_6013747
New York, NY
on April 29, 2013
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I. Made this cake for a second time. Everyone enjoyed the cake. Most dinner guests had a second piece.
Even though there was a lot of sifting to do, it contributed to the overall lightness of the cake. I will not wait to have a dinner party to make this again. Ina does it again!
By concast_4218498
Jacksonville, FL
on November 12, 2012
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Maybe I'm just not a fan of angel food cakes but this cake just didn't have any pizazz ! It wasn't bad, but it just wasn't that great. I made it just as the recipe stated but it was just kind of blah. Ina is my favorite FN chef and most of her recipes that I have made are wonderful - just not this one. The recipe was not hard even though I have to say trying not to deflate egg whites is always a little bit vexing. To me, the cake itself didn't taste that sweet on it's own. I have to agree with one person that said the ganache was kind of bitter. I too think that it would have been better made with milk chocolate instead of semi sweet. This is just my opinion and preference because I can see where most people loved the cake.
Read all 91 reviews