Chocolate Cinnamon Angel Food Cake

Sunday, November 18, 20070 comments

(Pictured with caramel sauce and bakeapple compote.)

Sift together well making sure there are absolutely no lumps:

1 cup sugar
2/3 cup cocoa
¾ cup cake flour
1 tsp cinnamon

In a large bowl whip until slightly foamy

1 ¾ cups egg whites
1/8 tsp salt
2 tsp lemon juice

Slowly add

¾ cup sugar beating continuously.


2 tsp pure vanilla extract

with the final addition of sugar. Do not overbeat this meringue. It should be slightly stiff but not dry. Fold in the dry ingredients in 3 parts being careful not to overmix between additions. You should add the next portion of the dry ingredients just before the last addition is completely incorporated in the batter. The meringue will deflate a little with the addition of the dry ingredients but with gentle folding this can be kept to a minimum.

Pour batter into an UNGREASED tube pan that has the bottom only lined with parchment paper. (I sometimes bake these in ungreased ramekins that have the bottoms lined with parchment paper for individual desserts.) Cut a knife through the batter to release any trapped air bubbles. Bake at 350 degrees F for 35-40 minutes or until the center springs back when pressed lightly. Careful not to overbake or your cake will be dry.

Remove from oven and invert your cake onto a pop bottle inserted into the center of the tube and let the cake rest upside down until completely cooled. Don’t cool the cake on a wire rack or you will compress the cake and make it tough.
When completely cool, run a knife around the outside of your pan to release the cake. Serve with caramel or fudge sauce and maybe a spoonful of bakeapple jam.
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