Perfect with fruit and whipped cream in summer or ice cream and hot sauce in winter.
Bit of butter for buttering the 10-inch Bundt (butter isn’t necessary if you are using cake flour and a classic Angel Food Pan, I was making-do with a Bundt Pan because I didn’t want to go out shopping during COVID and hey, it still tasted great!)
¾ cup (preferably cake flour) (BUT, I made-do with unbleached all purpose flour see reasoning above) Note to self: keep some cake flour around!
¼ cup cocoa powder
1½ cups granulated sugar (divided half and half)
1½ cups egg whites (from about 10 to 12 large eggs)
1 Tablespoon lemon juice
1 teaspoon cream of tartar
½ teaspoon salt
1½ teaspoons vanilla extract
Preheat the oven to 350℉ and butter a Bundt pan (if you have an Angel Food Pan skip this).
Sift the flour (whichever you’ve got), cocoa powder and ¾ cup sugar into a bowl, then sift it again and set aside.
Add the egg whites to the bowl of a stand mixer and using the whisk attachment, beat until foamy. Add the lemon juice, cream of tartar and salt and beat until soft peaks form. Add the remain sugar a few Tablespoons at a time, beating until stiff glossy peaks form.
Sprinkle the vanilla over the egg whites and then fold in the cocoa mixture a quarter at a time using a rubber spatula.
Pour the mixture into the prepared pan and run the spatula through the mix to remove air pockets. Bake for 45 minutes or until the cake springs back when lightly touched.
Invert the pan on a rack until cool. Loosen the edges with a knife. Transfer to a serving plate or cake pedestal.
Enjoy with a dollop of whipped cream and your favourite fruit or splurge and drizzle with chocolate sauce as well.
Keywords: chocolate angel food cake