Ingredients
-
-
1
-
1/2
-
1/3
-
1/4
-
8
-
1/2
-
-
3
-
3/4
-
1/4
-
1
-
-
-
Directions
Chocolate Angel Food Cake With Marshmallow Frosting, This dessert is nearly completely fat-free (except for a tiny amount of fat in the cocoa powder and in the chocolate shavings) With an extra-thick layer of fluffy marshmallow frosting, youll never even notice , This frosting was delicious! I ended up eating so much I almost had to make a second batch i highly recommend it
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Steps
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1
Done
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Make the Angel Food Cake: Set the Oven Rack in Bottom Third of Oven and Preheat the Oven to 350f. |
|
2
Done
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Sift 2/3 Cup of the Superfine Sugar Onto a Piece of Wax Paper; Set Aside. |
|
3
Done
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Sift the Remaining 1/3 Cup Superfine Sugar With the Cocoa Powder, Cake Flour and Salt; Set Aside. |
|
4
Done
|
in the Large Bowl of a Standing Mixer, Beat the Egg Whites at Medium Speed Until Foamy. |
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5
Done
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Add the Cream of Tartar and Beat Until the Foam Is White and Holds the Lines of the Beater. |
|
6
Done
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Increase the Speed to Medium-High and Add the Sifted, Superfine Sugar, 1 Tblsp at a Time, Until Completely Incorporated. |
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7
Done
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Beat For 30 Seconds Longer Until Soft Peaks Form. |
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8
Done
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Remove the Bowl from the Mixer. |
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9
Done
|
Sift and Fold the Dry Ingredients Into the Beaten Whites, Folding Them in With a Rubber Spatula. |
|
10
Done
|
Pour the Batter Into a 10-Cup Angel Food Cake Pan or Bundt Pan and Gently Smooth the Top Without Deflating the Mixture. |
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11
Done
|
Bang the Pan Once (not Too Hard) on the Counter to Release Any Large Air Pockets. |
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12
Done
|
Bake For About 35 Minutes, or Until a Tester Comes Out Clean. |
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13
Done
|
Invert the Cake Pan Over a Narrow-Necked Bottle. |
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14
Done
|
Let the Cake Cool Completely in the Pan, About 1 Hour. |
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15
Done
|
Run a Thin Knife Between the Cake and Sides and Center Tube of the Pan to Loosen (you May Need to Jiggle the Pan to Completely Release the Cake). |
