Taste the Air-Chilled Difference®

Chocolate Angel Food Cake With Vanilla Sauce

by , Chef , Lucia’s Restaurant, Minneapolis, Minn.

Chocolate Angel Food Cake With Vanilla Sauce

Serves 12

  • 1¼ cups powdered sugar
  • 1¼ cups cake flour
  • ¼ cup unsweetened cocoa powder
  • 2 cups egg whites (about 12 eggs)
  • ¼ teaspoon salt
  • 1¼ teaspoons cream of tartar
  • 1¼ cups white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon strong coffee, chilled

Preheat oven to 325°F. In a medium bowl, combine powdered sugar, cake flour, and cocoa. Sift together twice, and set aside.

In a large bowl, beat egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10-inch tube pan.

Bake at 325°F for approximately 1 hour, or until cake springs back when touched. Cool completely in pan, upside down. Loosen sides with a knife and push out pan bottom to release the cake onto a plate. Loosen top with knife and remove pan bottom. Drizzle with Vanilla Custard (recipe follows).

    • Vanilla Custard
    • 2 cups whole milk
    • 2 whole eggs
    • ½ cup white sugar
    • 1 teaspoon vanilla extract

    In a small saucepan over medium heat, warm the milk until just about to simmer. Remove from heat and set aside. If a skin has formed on top of the milk, remove it. Beat together the eggs and the sugar until thick. Continue stirring the sugar mixture while slowly adding the hot milk. Return the mixture to the saucepan and cook over low heat, stirring with a wooden spoon until the custard thickens slightly and coats the back of the spoon. Remove from heat and stir in the vanilla extract. Transfer to a bowl and chill until ready to serve.