My aunt Anne is currently in town to help my cousin and his wife with their new house. Jessica has a blog for fashion, jewelry, and more as well as an Etsy shop for her handmade jewelry!
We helped remove wallpaper in their dining room today, and I brought this cake over to their house because I thought we would end up having cake there. My aunt Anne and Jessica ended up coming over for dinner and we had this cake for dessert.
I was a little nervous about how this cake would turn out because I had a bit of an issue with our hand mixer dying in the middle of whipping the egg whites, but all my worries and fears were erased when I tasted it. This cake is light, how angel food should be, but filled with chocolate inside and out. It was a perfect dessert at the end of a great day!
And, a year ago today, I started this blog and published my first post! My photography skills still aren't too great or anything, but this blog has given me an excuse to cook and bake more, which I love.
Black and White Angel Food Cake
makes 1 10-inch cake
for the cake:
1 lb. superfine sugar, sifted
1 1/3 cups sifted cake flour
1 1/2 cups egg whites, room temperature
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/2 cup coarsely grated semisweet chocolate
for the glaze:
1/2 pound semisweet chocolate chips
3/4 cup + 1 tablespoon heavy cream
Preheat oven to 350F.
Sift together 1/2 cup of the sugar and the sifted cake flour 4 times. Set aside.
In the bowl of an electric with the whisk attachment, beat the egg whites, salt, and cream of tartar on high speed until the eggs form medium-stiff peaks. Sprinkle the remaining superfine sugar over the beaten egg whites with the mixer on medium speed. Beat on high for several minutes until stiff and shiny. Add the vanilla and beat for about another minute until the mixture is still very thick. Transfer this egg white mixture to a large bowl. Sift 1/4 of the flour and sugar mixture into the egg whites and fold until combined. Continue to add the flour and sugar mixture in 3 equal additions by sifting and folding until incorporated. Finally, fold in the chocolate.
Pour this batter into an ungreased 10-inch angel food tube pan and bake 35-45 minutes, until it is brown and springs back when lightly touched. Remove from oven and invert pan on a flat surface. Allow to cool completely before running a knife along the edges of the pan to remove the cake. Lightly tap the bottom of the pan if needed.
For the ganache, combine the chocolate chips and heavy cream in a double broiler. Stir until chocolate melts. Pour this over the cake until the top is completely covered and it drizzles down the sides.