Black and White Angel Food Cake

Looking for something a little lighter for dessert after the holidays? This would be perfect.   To Read More, Click On The Recipe Title.


This Angel Food Cake is so good. Half chocolate , half white with a little drizzle of cream cheese glaze. This is so light and soft with just the right amount of sweetness, the cream cheese glaze adds something really nice to this cake. I found this recipe on Fresh From the Oven, her cake is a darker chocolate then mine and looks terrific. She used Hershey's Special Dark Cocoa, I didn't have any so I used regular cocoa, it was wonderful. I'll try the darker chocolate some time soon. Either way you can't go wrong with a cake like this. This cake wasn't any more work than making a regular Angel Food Cake, let me show you.




I started this cake by making cake flour, I never buy cake flour anymore, it's just to easy to make it. Take the amount of flour you need for your recipe, in this case 1 cup. Sift the flour, for every cup of flour you need take out 2 tablespoons of the sifted flour out and replace it with 2 tablespoons of corn starch. Sift the flour and cornstarch together at least 3 times, measure out the amount of flour you need ( 1 cup) for your recipe. Now you have cake flour. To the flour add 3/4 cup of sugar and whisk together , set aside.




Separate 12 large eggs, I like to use this little gadget so I don't get any egg yolk into my egg whites, because if that happens the egg whites won't whip up.




In the bowl of your mixer add the egg whites, cream of tartar and salt.



Set your mixer on high and beat the egg white until foamy. Add the remaining 3/4 cup of sugar , 1 tablespoon at a time until the egg whites are stiff.



At this point beat in the lemon juice and vanilla extract.



Take the flour you set aside and sift it over the stiffly beaten egg whites 1/4 cup at a time.
FOLD the flour into the egg whites, repeat with the flour until all the flour is folded into the egg whites.



Take half of your batter and spread it into an angle food cake pan, do not grease the pan.



Run a knife through the batter to release any air pockets you might have in the batter.



Sift 2 ( I used 3 ) tablespoons of cocoa over the remaining batter, fold to incorporate.



Spread the chocolate batter over the white , again run a knife through the batter to release any air pockets Bake this at 325 degrees for 55 minutes.



When the cake comes out of the oven invert it until it cools.



After the cake is cooled run a spatula or knife around the sides and bottom to release the cake.



This is a delicious cake, I hope you try it!

Black and White Angel Food Cake
Fresh From the Oven


Black and White Angel Food Cake
adapted from Cookinglight May2007

Cake:

1 cup cake flour (about 4 ounces)
1 1/2 cups granulated sugar, divided
1/2 teaspoon cream of tartar
1/4 teaspoon salt
12 large egg whites
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
2 tablespoons unsweetened dark cocoa (such as Hershey's Special Dark) *I used 3 tbsps of Dutch processed cocoa*

Glaze:

1 1/2 cups powdered sugar
2 tablespoons tub light cream cheese, softened
1 tablespoon 1% low-fat milk
1 teaspoon vanilla extract
3/4 teaspoon unsweetened dark cocoa (such as Hershey's Special Dark)

Topping:

Sliced strawberries (optional)

Preheat oven to 325°.

To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside.Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy. Add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in juice and 1/2 teaspoon vanilla.
Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition.Spoon half of batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Sift 2 tablespoons cocoa over remaining batter; fold in. Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife.
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 cake onto a plate.
To prepare glaze, place powdered sugar, cream cheese, milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Drizzle half of glaze over cake.Add 3/4 teaspoon cocoa to remaining glaze; stir well to combine. Drizzle cocoa glaze over cake. Refrigerate 5 minutes or until glaze is set. Garnish with strawberries, if desired.