Awhile back we needed to bring a dessert to a friends house we were going to for dinner. There were long discussions over what to bring, should we make something, buy something, etc. In the end, I went with this. I have been looking at recipes for a cake like this (angel food type) sort of as a challenge to myself to make it. I would have gone with an actual angel food cake but we didn’t have enough eggs.
It turned out good although it didn’t have the “wow” factor I was looking for. It wasn’t too difficult either, although you need to be very careful separating your eggs. I simply use the shells to separate them although I know there are some tools out there (I may even have one). I got a little egg yolk in egg whites but not enough to make a difference. I also used a hand mixer and the stand mixer rather than washing and reusing the beaters. Partly because we only have one bowl for the stand mixer. It does take awhile as you need to fold everything together rather than just quickly stirring it. At the end you are supposed to flip over and cool in the pan as there is a chance of it “falling” if you leave it upright or take it out. I tried that but since my tube pan is one where the middle can come out, it kind of just fell apart. So I just took my chances and took it out. I finished it with a little cool whip and crushed strawberries.
recipe taken from the Better Homes and Gardens New Cookbook Bridal Edition
1/2 cup orange or pineapple juice (I used the latter)
1 TSP vanilla
1 cup sugar
1 cup flour
1/3 cup unsweetened cocoa powder
1/2 TSP cream of tartar
1/2 cup sugar
Separate eggs. Allow both parts to come to room temperature (about 30 minutes) before using. In a medium bowl, beat egg yolks on high speed until thick and lemon colored. Add the juice and vanilla. Beat on low speed until combined. Gradually add one cup of sugar on low speed. Beat until the mixture thickens and doubles in volume (about 5 minutes).
Mix cocoa powder with flour. Fold flour mixture into egg yolk mixture 1/4 cup at a time. Set mixture aside.
Wash beaters (or use a different mixer). In a large bowl, beat egg whites with cream of tartar on medium speed until soft peaks form. Gradually add the 1/2 cup of sugar, beating on high speed until stiff peaks form. Fold 1 cup of the egg white mixture into the egg yolk mixture. Then fold all of the egg yolk mixture into the egg white mixture.
Pour into an ungreased 10″ tube pan. Bake at 325 degrees for 55 to 60 minutes. When done the cake should spring back at the touch. Immediately invert the cake and cool completely in the pan.