Imagine a dessert so light it could float away, yet so decadently delicious it'll have everyone begging for seconds. This Angel Food Cake with Chocolate Whipped Cream Icing is not just a cake – it's a culinary masterpiece that transforms simple ingredients into a heavenly treat that defies gravity. With its pillowy texture and rich chocolate topping, this recipe is about to become your new go-to dessert that will impress even the most discerning sweet tooth.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 egg whites
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup cocoa powder
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Ensure an ungreased 10-inch tube pan is ready for baking.
- Sift the cake flour three times to ensure it is light and airy. Set aside.
- Separate egg whites carefully, ensuring no yolk is present. Allow egg whites to come to room temperature for about 30 minutes for optimal volume.
- In a large mixing bowl, begin beating egg whites on medium speed until they become foamy.
- Add cream of tartar to the egg whites and continue beating until soft peaks form.
- Gradually add granulated sugar, about 2 tablespoons at a time, while continuing to beat the egg whites until stiff, glossy peaks develop.
- Gently fold in vanilla extract and sifted cake flour, using a spatula and making careful folding motions to preserve air in the mixture.
- Transfer the batter to the ungreased tube pan, smoothing the top gently with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until the cake springs back when lightly touched.
- Immediately invert the pan onto a cooling rack and let the cake cool completely, approximately 1 hour.
- For the chocolate whipped cream, chill a mixing bowl and whisk attachment in the refrigerator for 15 minutes.
- Pour heavy whipping cream into the chilled bowl and begin whipping on medium-high speed.
- Gradually add cocoa powder and powdered sugar while continuing to whip until stiff peaks form.
- Once the cake is completely cooled, carefully run a knife around the edges and remove from the pan.
- Generously spread the chocolate whipped cream over the top and sides of the cake.
- Refrigerate for 30 minutes before serving to allow the icing to set.
- Slice and serve chilled, garnishing with additional cocoa powder if desired.
Tips
- Egg White Perfection: The key to a light, airy cake is pristine egg whites. Ensure absolutely no yolk contaminates your whites, as fat will prevent proper whipping.
- Room Temperature Matters: Let your egg whites sit at room temperature for about 30 minutes before beating. This helps them reach maximum volume.
- Sifting is Non-Negotiable: Sift your cake flour three times to guarantee an ultra-fine, lump-free texture.
- Folding Technique: When incorporating flour, use a gentle folding motion with a spatula. Overmixing will deflate those precious air bubbles.
- Pan Preparation: Use an ungreased tube pan – the cake needs to cling to the sides to rise properly.
- Cooling Trick: Inverting the pan immediately after baking prevents the delicate cake from collapsing and helps maintain its height.
- Whipped Cream Wisdom: Chill your bowl and whisk before making the chocolate whipped cream for the most stable peaks.
- Make Ahead: This cake actually improves when chilled, so it's perfect for preparing in advance of your event.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 6g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 30mg
