Eggs have become very inexpensive, in fact I have not seen these prices in decades. I don’t know what has caused the bottom fall out on the prices of eggs. I grabbed four dozen when I was shopping. It has been a long time since I have made this cake. It is one of my favorites. The recipe comes from Pillsbury. I had recently discovered to have a unopened box of cake flour that I must of gotten this year and forgot about. I don’t remember it so maybe the cupboard fairy left it.
Angel food is not a hard cake to make. You will need a electric mixer to beat the egg whites and a two piece angel food pan. Also you should have a spatula to fold with and a flour sifter. The sifter will add air and blend half the sugar and flour together. The air that is beat into the eggs is what makes the cake rise. It is very important to sift the flour to incorporate more air into the cake. Rule of thumb is to sift the flour three times before you fold the flour into the beaten eggs. Make sure your egg whites are room temperature to get a high loft in the eggs. Also make sure your bowl and beaters are very clean with no oily feel. The angel food cake pan should be real clean so the batter can climb up the sides and hold on.
If you have never made an angle food cake from scratch, take time to watch a couple of you tube videos to get familiar with the technique working with egg whites. What makes this cake so good is grated chocolate and chopped maraschino cherries. It really has the “wow” factor when you serve it.
Cherry Chocolate Chip Angel Food Cake
- 3/4 cup cake flour
- 3/4 cup sugar
- 1 1/2 cups egg whites ( 12-13 eggs) at room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 1/3 cup well drained chopped maraschino cherries
- 1 ounce grated chocolate almond baking chocolate
Preheat oven 375 degrees. Very clean 10 inch angel food tube pan. (2 piece)
In a small bowl sift cake flour and 3/4 cup sugar three times. This will blend and add air to the very fine mixture. Set the flour mixture aside.
In a large mixing bowl with electric mixer beat egg whites, cream of tartar and salt until eggs from soft peaks. Add almond and vanilla extracts. Gradually add 3/4 cup sugar while beating until the sugar is incorporated. Beat at high speed until stiff peaks form.
Gently fold in flour mixture a 1/4 cup at a time using a spatula. Making sure to incorporate all the flour before adding the next 1/4 cup. Be careful not to deflate the egg whites. When all the flour is blended in, fold in grated chocolate and chopped cherries just enough to evenly distribute.
Spoon into a very clean angel food pan evenly. Run a knife through the batter gently around the pan to remove large air bubbles.
Bake at 375 degrees on the lowest rack in the oven for 30 to 40 minutes. Until the crust is gold brown and the cracks are very dry.
Invert immediately on a heavy bottle placing the tube center over the top of the bottle. If your cake pan has legs on the pan to turn the cake upside down you don’t need to invert on a bottle. Cool completely.
To remove cake after it is cool from the pan. Take a long thin knife around the out side edge to loosen cake from side of the pan. Push from the bottom and lift the tube out. Then take the same knife and slide it around the bottom of the cake and make sure to cover the whole bottom. Then take a small knife and loosen the cake from the center tube. Now flip out onto a cake plate.
Drizzle some melted chocolate on top to finish up the cake. Slice and serve.