Best Chocolate Angel Food Cake With Fruit And Maple Yogurt Recipe Epicuriouscom Recipes

CONTEST-WINNING CHOCOLATE ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Mixture will be thick. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. , For frosting, In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake.,

SWEET AND SPIRITED ANGEL FOOD CAKE

Steps:

• Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Remove from heat. Add Scotch and orange peel. (Syrup can be made 1 day ahead. Cover and refrigerate.)
• Combine pineapple, berries, grapes and syrup in large bowl. Let stand at least 15 minutes and up to 1 hour.
• Cut cake into 8 pieces; arrange on plates. Spoon fruit and syrup over cake. Garnish with dollop of whipped cream.

CHOCOLATE-GINGER ANGEL FOOD CAKE

Steps:

• Position a rack in the center of the oven and heat to 350°F. Line a 10-inch springform or Bundt pan with parchment paper. Sift confectioners' sugar, flour, cocoa and ground ginger in a bowl; set aside. Using a mixer fitted with the whisk attachment on medium speed, whip egg whites, vanilla, cream of tartar and salt until whites begin to form soft peaks, 1 to 2 minutes. Increase speed to high, add 6 tablespoons granulated sugar and whip until incorporated. Add remaining 3/4 cup granulated sugar in 2 increments and whip until whites hold stiff peaks, about 2 minutes. Gently fold dry ingredients into egg mixture with a spatula. Pour batter into pan. Bake until cake springs back when touched, 35 to 40 minutes. Remove from oven and cool completely. Loosen edges with a knife; transfer to a serving platter. Chocolate glaze: Bring half-and-half to a boil in a saucepan over medium-high heat. Reduce heat to a low simmer and add chocolate and confectioners' sugar; whisk until chocolate melts and mixture is smooth. Pour glaze over top of cake, allowing it to drip down sides. Top with candied ginger. Store at room temperature in a cake saver for up to 3 days.

BROWN SUGAR ANGEL FOOD CAKE WITH CANDIED CITRUS SLICES

Steps:

• Preheat the oven to 350°F. Stir together flour and 3/4 cup brown sugar. Sift twice.
• Put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy. Add cream of tartar and salt. Raise speed to high, and beat until soft peaks form. Sprinkle half the remaining 3/4 cup brown sugar over egg white mixture, and beat until combined. Sprinkle the remaining brown sugar over egg white mixture, and beat until stiff, glossy peaks form.
• Transfer egg white mixture to a large bowl. Fold in flour mixture in 3 batches, folding in lemon zest with last batch.
• Spoon batter into an ungreased 10-inch tube pan (not nonstick) with a removable bottom. Run a knife through batter to eliminate air pockets. Bake until cake is golden and springs back when lightly touched, about 45 minutes.
• Invert pan onto its legs or over a narrow-neck bottle; let cool 1 hour. Reinvert, and run a knife around sides and tube to loosen; remove sides. Run a long knife along bottom of cake; remove from tube.
• Place cake on a serving platter. Cut a slit in rind of candied citrus slices; twist slices, and arrange around bottom of cake. Reserve 1 slice for hole in center.
• Put crème fraîche into a medium bowl. Whisk until lightened. Transfer a little more than 1/4 cup to a pastry bag fitted with a large rose tip (such as Ateco #123). Decoratively pipe crème fraîche around top edge of cake. Place 1 citrus slice over hole; pipe crème fraîche around it. Serve remaining crème fraîche on the side.
• Candied Citrus Slices
• Cut a round of parchment paper to fit just inside a medium pot; set aside. Bring sugar and 3 cups water to a simmer in pot, stirring until sugar has dissolved. When liquid is clear and bubbling, reduce heat to medium-low. Add citrus slices, arranging them in a slightly overlapping layer. Cover with the parchment paper round. Place a cake pan on top of parchment to keep slices submerged. Simmer (do not boil) until rinds are almost translucent, about 40 minutes. Let cool completely in syrup. The candied citrus slices can be stored in syrup up to 1 week.
• Line a baking sheet with parchment paper; set a wire rack over sheet. Transfer candied citrus to rack. Let stand until dry and slightly firm, about 8 hours.