Chocolate Angel Food Cake with Strawberries

A traditional angel food cake recipe served with simply prepared, naturally delicious macerated strawberries. Yum!

Photo by Heidi S.
Adapted from foodnetwork.com
Angel food cake + chocolate + strawberries = DIVINE DELICIOUSNESS!

PREP TIME

105

minutes

TOTAL TIME

135

minutes

SERVINGS

8

servings

PREP TIME

105

minutes

TOTAL TIME

135

minutes

SERVINGS

8

servings

Adapted from foodnetwork.com

Ingredients

  • 3/4

    cup sifted cake flour

  • 1/4

    cup unsweetened cocoa powder

  • 1 1/2

    cups sugar

  • 12

    large egg whites

  • Pinch of salt

  • 1 1/2

    teaspoons cream of tartar

  • 3/4

    teaspoon vanilla extract

  • 3

    cups strawberries, sliced

  • 2

    tablespoons sugar

Directions

Preheat the oven to 375°F. CAKE: Sift the cake flour with the cocoa and 3/4 cup of the sugar into a large bowl. Using an electric mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt until foamy. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak. Add the vanilla extract and gradually beat in the remaining 3/4 cup sugar, about 2 tablespoons at a time. Remove the bowl from the mixer and, using a spatula, gradually fold in the flour mixture, sprinkling in about 1/4 cup at a time. Pour the batter into an ungreased 9-inch angel food cake pan and bake until the cake springs back when pressed with your finger, about 30 minutes. Let cool for 1 hour, then loosen the cake from the sides and center of the pan with a knife before unmolding. STRAWBERRIES: Combine the strawberries and sugar in a medium bowl and toss gently to coat every slice. Let the strawberries stand for about 30 minutes to allow the juices to develop. Serve over the chocolate angel food cake.

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