Classic Angel Food Cake (Chocolate Variation)
Ok, so this looks like a simple recipe as there are very few ingredients but it has over a dozen egg whites.
And it calls for sifting 4 times…that was a pain, but it supposed to make it a lighter cake
So, I beat the egg whites into smithereens, it takes longer than I think it will, but I get it to the right consistency.
I transferred it to a large bowl and sifted the flour mixture into the egg whites.
The second bowl is too small, I need to transfer to an even larger bowl – ugh!
It is really sloppy and I don’t want the egg white to deflate so I have to be very delicate with them
It comes together fine, I just hope I didn’t work it too much.
I am able to get it into the greased tube Bundt pan and get it in the oven
It bakes nicely and has that sticky angel food cake outside
It is a little tricky to cut but is springy.
I made the Mocha Glaze to put on top, it was an easy mixture of icing sugar, cocoa powder, espresso and water and poured to over without difficulty.
The kids liked it.
It was good, it was nice and springy, but not better than store bought
It was just a lot of effort for something that you can easily buy at the grocery store. The egg whites alone cost what a premade cake from the store would cost
It was not a challenging recipe but not worth the attempt when it is readily available
Bakeable!
