Chocolate Chip Angel Food Cake
Chocolate Chip Angel Food Cake
Photography by Matthew Kimura
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 239 |
| pro | 5 g |
| total fat | 7 g |
| sat. fat | 4 g |
| carb | 41 g |
| fibre | 1 g |
| chol | 9 mg |
| sodium | 148 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 10 |
| vit A | 2 |
| folate | 7 |
- Portion size: 12
Spring flavours and tasty garnishes update our “Classic Cakes” collection of time-honoured desserts, just in time for Mother's Day — or any other special occasion. Featured in the May 2007 issue of Canadian Living magazine.
Ingredients
- 1-1/4 cups 1-1/4cupssifted cake-and-pastry flour
- 1-1/2 cups 1-1/2cupsgranulated sugar
- 1-1/2 cups 1-1/2cupsegg whiteegg whites, (about 11)
- 1 tbsp 1tbsplemon juice
- 1 tsp 1tspcream of tartar
- 1/2 tsp 1/2tspsalt
- 2 tsp 2tspvanilla
- 1/2 cup 1/2cupmini chocolate chips or chocolate chips, regular Glaze:
- 2 oz 2ozbittersweet chocolate, coarsely chopped
- 1/3 cup 1/3cupwhipping cream
- 1 tsp 1tspcorn syrup
Preparation
Into bowl, sift flour with 3/4 cup (175 mL) of the sugar; sift again into separate bowl. Set aside.
In large bowl, beat egg whites until foamy. Add lemon juice, cream of tartar and salt ; beat until soft peaks form. Beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Sift flour mixture over top, one-quarter at a time, gently folding in each addition until blended. Fold in vanilla and chocolate chips. Pour into ungreased 10-inch (4 L) tube pan. Run spatula through batter to eliminate any large air bubbles; smooth top.
Bake in centre of 350°F (180°C) oven until cake springs back when lightly touched, 45 to 50 minutes. Turn pan upside down and let hang on legs attached to pan, or on bottle, until cooled. Remove from pan. Invert onto serving platter. (Make-ahead: Wrap in plastic wrap; store in airtight container for up to 2 days or freeze for up to 1 month.)
Glaze: In bowl over saucepan of hot (not boiling) water, melt chocolate. Stir in cream and corn syrup until smooth. Spread over top of cake. (Make-ahead: Cover and set aside for up to 24 hours.)
Source : Canadian Living Magazine: May 2007
