Angel Food Cake with Chocolate Drizzle
Try this simple recipe for delicious, light, and airy Angel Food Cake with SoChatti chocolate.
12 egg whites (room temperature)
1 teaspoon cream of tartar
1 ½ cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
½ teaspoon kosher salt
1 cup powdered sugar
1 cup cake or all-purpose flour
2 ounces of SoChatti chocolate
Step 1. Separate your eggs and place your egg whites into a bowl of a stand mixer. Allow to the egg whites to come up to room temperature.
Step 2. Preheat your oven to 375 and move the oven rack to the lowest position. Then mix the flour and powdered sugar in a bowl and set aside.
Step 3. Add the cream of tartar to the egg whites, then with the whisk attachment on medium speed whisk until it looks bubbly. Then add the sugar ¼ cup at a time with the mixer running on high. Once you have added the last amount of sugar add the extracts and salt, then continue to beat the mixture until it becomes a stiff and glossy meringue.
Step 4. Once the meringue is ready to remove the bowl from the stand mixer, with a rubber spatula fold, gently stir the flour/powdered sugar mixture into the meringue ½ of a cup at a time until all of mixtures are combined. Make sure to combine well enough that any of lumps of flour are stirred in, but don’t over combine it, so the air is taken from the cake batter.
Step 5. Pour the cake batter into an un-greased angel food cake pan, run a spatula over the top to even the cake batter out. Bake the cake for 30 to 35 minutes and springs back. As soon as you take out the cake, turn the pan upside down and place onto a bottle to cool completely. Let the cake cool for at least two hours.
Step 6. To remove the cake from the pan, run a long knife or spatula along the side of the pan to release the cake. Turn the cake onto a cake platter or plate, then remove the bottom of the pan by running the knife or spatula in-between the cake and the bottom.
Step 7. Before serving drizzle with your favorite SoChatti chocolate and serve.