Chocolate Angel Food Cake with Raspberry Sauce

Chocolate Angel Food Cake
with Raspberry Sauce

Serves 12

This recipe is adapted from one served at the Palm-Aire Resort and Spa in Pompano Beach, Florida. Angel food cakes do not call for greased pans since the beaten whites will rise better on an ungreased surface.

12 egg whites, at room temperature
1/2 teaspoon cream of tartar
1 cup plus 1/3 cup sugar
1 cup cake flour
1/4 cup unsweetened cocoa
1/2 teaspoon almond extract
1 teaspoon pure vanilla extract

Garnish:
Nonfat or low-fat chocolate frozen yogurt or low-fat chocolate ice cream, fresh strawberries or raspberries, or raspberry sauce (see Cook Notes below), and sprigs of mint.

1. Preheat the oven to 375 degrees F.

2. In a very large bowl or in the bowl of a standing electric mixer, beat the egg whites until foamy. Add the cream of tartar and continue to beat until they form peaks, about 6 to 8 minutes. Very gradually add 1 cup of the sugar, beating until stiff peaks form.

3. In a medium bowl, sift the flour, cocoa, and remaining 1/3 cup of the sugar. Gently fold the cocoa mixture into the egg whites along with the almond and vanilla extracts. (Do not try to work out all the cocoa lumps or the egg whites will deflate.) Pour into a 10-inch nonstick angel food tube pan with removable bottom and bake about 35 to 40 minutes, or until an inserted knife comes out clean.

4. Remove the cake from the oven and allow it to cool; remove the cake from the pan by using a knife to loosen the cake, inverting a plate over the pan, and turning both over quickly, but carefully.

5. Serve the cake topped with nonfat or low-fat chocolate frozen yogurt or low-fat chocolate ice cream, fresh strawberries or raspberries, or raspberry sauce, and sprigs of mint.

Variation:

The almond extract can be omitted if desired.

Cook Notes:

It is important to sift the dry ingredients so that they fold easily into the whites. Do not overfold the dry ingredients with the egg whites or they will deflate.
If you do not have cake flour; you can come close to the same results by subtracting 2 tablespoons of all-purpose flour for every cup of flour called for in the recipe. Replace the missing 2 tablespoons with cornstarch to create a softer and more tender cake.
If you cannot find a nonstick angel food tube pan with removable bottom, use a regular tube pan, coat the bottom with nonstick cooking spray, and place a piece of parchment paper on the bottom of the pan.
Select berries that are plump, fully colored, dry, and free of bruises and mold. Inspect the fruit through the slits of the container. Never buy fruit that is leaky, split, or soft, which is an indication of decay. Take a good whiff-the berries should have a strong sweet smell. Sort the berries immediately when you get them home from the market. Spread them out on a plate, cover it loosely with plastic wrap, and refrigerate. Do not wash the berries until just before serving and do not hull strawberries until after washing or they will absorb excess water.
To prepare a raspberry sauce, purée the raspberries in a food processor or blender, strain to remove the seeds, and chill until ready to use.
If you can't find fresh raspberries, thaw frozen raspberries, strain them through a sieve to remove the seeds, then top the cake with this sauce before serving.

Do-Ahead Prep:
The cake can be prepared a day in advance and kept fresh covered in plastic wrap. The cake can also be frozen in slices for future treats.

Buy the Book!

Entertaining Light & Easy
By Laurie Burrows Grad
Simon & Schuster, 1998
Hardback: $25.00
ISBN: 0-684-82714X
Recipe reprinted by permission.