Black & White Angel Food Cake

Black & White Angel Food Cake

When I was a kid I always wanted to help my mom make cakes in the kitchen. She’d give me what I thought were useless jobs like measuring out the flour (I actually like doing that now) and cleaning up the dirty bowls in the sink. Although these are important tasks to complete, I always thought I got the short end of the stick. I wanted MORE. I wanted to crack the eggs, measure out the vanilla, use the beaters and eat off ALL the frosting that smothered them. I desperately wanted to take the cake out of the oven and frost it myself without any adult supervision. I know now that my mom was teaching me valuable lessons of baking all while secretly preventing a major mess in the kitchen (she was tapped into my klutzy nature from an early age).

I still make a mess in the kitchen…

We spent this Easter weekend at my parent’s house and while it was nice to get out of our routine and enjoy a slower pace of life, what I enjoyed most was making this cake by myself in my mom’s kitchen. That’s right. My mom gave me the responsibility of making this Black & White Angel Food Cake she picked out for dessert on Easter Sunday.

Melting the chocolate, sifting the flour and beating the egg whites in the same bowl I remember using as a kid was almost as good as eating the cake itself. That’s right! No supervision needed. I’m a grownup (ahhhhh!).

A fluffy puffy light chocolate cake smothered with a decadent ganache? Uh huh! I’m so glad my mom picked this cake out and had me make it because I most likely wouldn’t have tried it on my own. And man, would I have missed out.

And we’re off!

Ingredient gathering.

Egg whites at room temp. Chocolate gets ready….

for grating! Do it over parchment paper cuz it’s easier to measure your final grating results.

Egg whites go in a bowl with cream of tartar & salt. Whip those whites into submission.

Add in your sugar.

Then you add in your sifted flour/sugar combo. Fold it.

Chocolate gets folded in.

Smooth it in an ungreased pan.

Bake it. And then invert it on a rack. This shot is not inverted. I did it right after this.

An inverted cake chilling on a cooling rack doesn’t make for good photos. FACT.

Carefully take the cake out of the pan after it has cooled. A little knifing around the edges and you’ve got this.

Ganache time! Let the chocolate chips melt with heavy cream in a double boiler.

Spread it over your cake. Get messy. Pretend you’re a kid. Eat it of the spoon. No one can see you.

Look! A pretty cake.

Slice it up!

Yup.

Eat it up. You’re a grownup who makes cakes without adult supervision. You are living your childhood dream.

Black & White Angel Food Cake

makes 8 servings

Ingredients

  • Melting the chocolate, sifting the flour and beating the egg whites in the same bowl I remember using as a kid was almost as good as eating the cake itself. That’s right! No supervision needed. I’m a grownup (ahhhhh!).
  • 2 cups sifted superfine sugar (about 1 pound)
  • 1 1/3 cups sifted cake flour (not self-rising)
  • 1 1/2 cups egg whites at room temperature (10 to 12 eggs)
  • 3/4 teaspoon kosher salt
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup coarsely grated semisweet chocolate
  • For the glaze:
  • 1/2 pound semisweet chocolate chips
  • 3/4 cup plus 1 tablespoon heavy cream
Read the whole recipe on Shutterbean