Classic Chocolate-Glazed Angel Food Cake

Name: Classic Chocolate-Glazed Angel Food Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 237 milliliters sifted cake flour; 1 teaspoon cream of tartar; 12 larges egg whites; 2 teaspoons fresh lemon juice; 237 milliliters powdered sugar; 0 teaspoons salt; 355 milliliters sugar, divided; 3 Tbsps unsweetened cocoa; 1 teaspoons vanilla extract; 2 teaspoons vanilla extract; 3 Tbsps water or cold coffee

Classic Chocolate-Glazed Angel Food Cake is a dairy free dessert. This recipe serves 12. This recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 5g of protein, 0g of fat, and a total of 195 calories. 1 person found this recipe to be delicious and satisfying. It can be enjoyed any time, but it is especially good for Mother's Day. A mixture of vanillan extract, lemon juice, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 32

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Oven

To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine flour and 3/4 cup sugar, stirring with a whisk.

Ingredients you will need

All Purpose Flour

Sugar

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Whisk

Place egg whites in a large bowl; beat with a mixer at high speed until foamy.

Ingredients you will need

Egg Whites

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Blender

Bowl

Add cream of tartar and salt; beat until soft peaks form.

Ingredients you will need

Cream Of Tartar

Salt

Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla, juice, and almond extract.

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Almond Extract

Vanilla

Juice

Sugar

Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time.

Ingredients you will need

Egg Whites

All Purpose Flour

Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife.

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Knife

Frying Pan

Bake at 325 for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a plate.

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Oven

Spatula