Chocolate Angel Food Cake with Raspberry Sauce



16 servings



5 oz. cake flour
1-1/2 oz. dutch-process cocoa
1 tsp. baking powder
14 oz. egg whites
7 oz. sugar
1 tsp. cream of tartar
1 oz. whole butter, melted and cooled
2 tsp. vanilla extract

Raspberry Sauce

2 cups raspberries (fresh or
1/4 cup sugar


Sift flour, cocoa, and baking powder together twice, and reserve. Beatthe egg whites until they are thick and foamy. Gradually beat in the sugar and cream of tartar, and continue to beat to a medium peak. Gently fold the sifted dry ingredients into the beaten whites, such that you retain as much volume as possible. Add the butter and vanilla and fold them into the batter (butter may be deleted if desired). Pour the batter into a pan that has been sprayed with vegetable oil and lined with parchment paper. Bake the cake at 325°F until cake pulls away from the sides of the pan (about 30 minutes). Cool completely before removing from the pan. Cut and serve with Raspberry Sauce, spread a small amount of melted chocolate over the cake as a garnish, and then sprinkle with powdered sugar.

Raspberry Sauce Preparation: Place ingredients in a blender and puree until smooth (1 minute). Strain through a sieve and reserve in a container for future use (may be preparedin advance).

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