black and white angel food cake

prep time:  tbd
cook time:  55 minutes
servings:  12

cake ingredients:
1 cup cake flour
1 1/2 cups sugar - divided
1/2 teaspoon cream of tartar
1/4 teaspoon salt
12 large egg whites
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
2 tablespoon unsweetened dark cocoa

glaze ingredients:
1 1/2 cups powdered sugar
2 tablespoons cream cheese - softened
1 tablespoon milk
1 teaspoon vanilla extract
3/4 teaspoon unsweetened dark cocoa

topping ingredients:
strawberries - sliced (optional)

cake steps:
1.  preheat oven to 350 degrees.  combine flour and 3/4 cup sugar, stirring with whisk.  set aside

2.  place cream of tartar, salt and egg whites in a large mixing bowl and beat at high speed until foamy.  add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.  beat in juice and 1/2 teaspoon vanilla. 

3.  sift flour mixture over egg white mixture, 1/4 cup at a time.  fold in after each addition.

4.  spoon half of the batter into an ungreased 10-inch tube pan, spreading evenly.  break air pockets by cutting through batter with a knife.  sift 2 tablespoons cocoa over remaining batter and fold in.  spoon cocoa batter evenly over top of vanilla batter; break air pockets.

5.  bake for 55 minutes or until cake springs back when lightly touched.  invert pan and cool completely.  loosen cake from sides of pan using a narrow metal spatula.  invert cake onto a plate.

glaze steps:
1.  place powdered sugar, cream cheese, milk, and vanilla in a medium mixing bowl and beat at medium speed until smooth.  drizzle half of the glaze over the cooled cake.

2.  add 3/4 teaspoon cocoa powder to remaining glaze; stir well to combine.  drizzle cocoa glaze over cake.  refrigerate 5 minutes or until glaze is set. 

3.  garnish with strawberries.

- my recipes.

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