Taste Test #1: Chocolate Angel Food Cake

I’m not a fan of baking with Splenda.  I bought the “measurable” Splenda and was somewhat grossed out (as was Grace) by the fact that it bubbles when you spoon it into any liquid– kinda creeped me out about using it for baking.  Nevertheless, one of my goals for a healthier diet is to find a few tasty recipes for “lightened” bake goods that do a decent job of mimicking the real thing.  I know the applesauce substitution does not go over well with the boys; their palate picks it up right away, so I’m sticking with sugar and butter, but will hopefully find recipes that use less of both, particularly butter.

When I mentioned this to my HealthBuddies on MFP (MyFitnessPal), Jacki suggested angel food cake.  That’s a cake with absolutely no fat, and, despite the sugar, it’s a good alternative to ANY of my cakes (the chocolate snacking cake), which are prime candidates for Paula Deen’s show.  I responded that I would google to see if there was a chocolate version; in the past the mention of “angel food cake?” elicited absolutely no response from the guys– the suggestion was so bad, they weren’t going to validate it with a response!

With cocoa, there’s a bit of fat, but I’m OK with that; compared to the chocolate snacking cake with its two cups of sour cream, almost a cup of butter, and two eggs, the angel food cake is way better!  Thankfully, there were several hits for “chocolate angel food cake,” so I’m testing this one, from Joy of Baking, today.

Here’s how I made it:

I had leftover egg whites which measured just under 1 1/2 cups.  I whisked the cake flour, half the sugar, the cocoa and salt in one bowl,

Make sure you sift the cake flour BEFORE you measure (yeah, it's messy and a pain)!

Make sure you sift the cake flour BEFORE you measure (yeah, it’s messy and a pain)!

and placed the eggs in the bowl of my trusty KA stand mixer.

Power mixing at its best-- don't forget to let the egg whites come to room temperature for maximum volume.

Power mixing at its best– don’t forget to let the egg whites come to room temperature for maximum volume.

I think it’s best to use a stand mixer for whipping the egg whites because of the volume.  Beat whites until frothy,

Beating the whites til frothy helps to incorporate the cream of tartar

Beating the whites til frothy helps to incorporate the cream of tartar

then add the cream of tartar.

Cream of tartar is acidic and stabilizes the whipped whites (less deflating = lighter cake)

Cream of tartar is acidic and stabilizes the whipped whites (less deflating = lighter cake)

Continue whipping the egg whites til you have soft peaks, like this:

It's hard to see, but the peak of the egg white mound has flopped over-- that's a soft peak!

It’s hard to see, but the peak of the egg white mound has flopped over– that’s a soft peak!

Then add the sugar a little at a time; if you add it all at once, it won’t incorporate well into the whites.

The recipe says to add a "tablespoon at a time," but I just pour it gradually...

The recipe says to add a “tablespoon at a time,” but I just pour it gradually…

Beat til you have stiff peaks, like this:

See the pointy peak in the bowl and on the whisk? The stiff peaks provide structure for the cake!

Then add the cocoa/flour mixture in four parts; the recipe says to sift it over the egg whites, but I just sprinkled it.  I also used the whisk attachment to mix; it deflates the whites less than a rubber spatula.

If you can't hold the whisk attachment well, use a balloon whisk.

If you can’t hold the whisk attachment well, use a balloon whisk.

Well, I forgot something– the vanilla!

OOPS!  I forgot to add the vanilla earlier...

OOPS! I forgot to add the vanilla earlier…

Pour the batter into the tube pan (two piece) and use a metal icing spatula to cut through any air pockets.

Break up any air pockets by swirling with an icing spatula or small knife

Break up any air pockets by swirling with an icing spatula or small knife

Use a spoon or rubber spatula to smooth out the top.

The batter was pretty tasty :-)

The batter was pretty tasty 🙂

Bake in the preheated oven for 35 to 45 minutes until a cake tester comes out clean.  I baked mine for 38 minutes and it looked like this:

There should be cracks along the top.

There should be cracks along the top.

Invert the pan over a wine bottle (my pan has prongs along the rim, so I can just invert mine right on the counter) and let the cake cool, undisturbed, for 1 1/2 hours.

The cake should be completely cooled before you try to remove it from the pan

The cake should be completely cooled before you try to remove it from the pan

After the cake has cooled, run a thin sharp knife around the edge and core,

I'm really right-handed, so this looks awkward-- had to take the pic with my right hand!

I’m really right-handed, so this looks awkward– had to take the pic with my right hand!

then push the bottom of the pan to remove the cake.

TA-DA! (I could have just pulled up the core, but this was more fun)!

Run the knife around the bottom to loosen the cake from the bottom piece of the pan, and place it on a cake plate.

This cake is so light…

I can’t wait to see what the guys think.  Although you can serve it like regular angel food cake (with whipped cream and berries), I think I’ll just have them try it “as is.”

Afterthoughts:

Well, Ken came home and he convinced me not to wait for Kurt (he really had to twist my arm- not).  Ken LOVES it.  He said “It has sweetness, but it’s not over-sweet.  And it’s chocolatey.”  YEAH!  Up next:  Low-Fat Chocolate Chocolate Chip Cookies

So sorry, Kurt; we couldn't wait for you...

So sorry, Kurt; we couldn’t wait for you…

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3 Comments

Filed under Baked Goods, Desserts, Everyday Cakes, Family, Food

3 responses to “Taste Test #1: Chocolate Angel Food Cake

  1. Nurse "Jackie-Zoe" Tina C

    Sounds yummy, cannot wait to try…

  2. You should be a part of a contest for one of the highest quality sites on the net.

    I am going to recommend this site!

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