This is the first time I have EVER made an angel food cake from scratch.
It was very, very easy and very, very good!
I can eat this every day~
It all started with making ice cream.
Most of the ice cream recipes that I have tried are custard based, which means that I only use egg yolks.
Which also means a lot of un~used egg whites.
A blogger tip was to freeze them. I just crack an egg, and separate it right over the ice cube tray. Each egg fills one cube. Works like a charm.
I asked my friends, "What do I do with egg whites?"
an angel food cake
chocolate mousse or
use them for a facial.
The whites are beaten until they reach a soft peak
and then sugar is added, a little at a time,
until stiff peaks are formed.
Look at this mountain range...
Sifted powdered sugar, flour and cocoa are folded in
and poured into an ungreased tube pan.
A knife is run through the batter to catch any large air pockets.
Baked on the lowest rack of the oven and cooled.
This looks good already....
I love the crispy top...
And the light, airy center!
A dollop of whip cream doesn't hurt one bit...
This is a light, milk chocolate cake that is sure to please anyone.
Plus, it's low~fat.
Chocolate Angel Food Cake
(4x6 printable recipe) (full page recipe)