Black And White Angel Food Cake Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Combine 1/2 cup of the sugar with the flour and sift them together 4 times. Set aside.
• Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny. Add the vanilla and continue to whisk until very thick, about 1 more minute. Scrape the beaten egg whites into a large bowl. Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated. Fold in the grated chocolate.
• Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a thin, flexible knife around the cake to remove it from the pan.
• For the chocolate glaze, place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts. Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides. If you have chocolate glaze left over, you can serve it on the side with the cake.

Steps:

• CAKE:.
• Preheat the oven to 350ºF.
• Combine 1/2 cup of the sugar with the flour and sift them together 4 times.
• Set aside.
• Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute.
• With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites.
• Beat on high speed for a few minutes until thick and shiny.
• Add the vanilla and continue to whisk until very thick, about 1 more minute.
• Scrape the beaten egg whites into a large bowl.
• Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula.
• Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated.
• Fold in the grated chocolate.
• Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch.
• Remove the cake from the oven and invert the pan on a cooling rack.(I used to invert it onto an empty bottle of coke)
• When cool, run a thin, flexible knife around the cake to remove it from the pan.
• FOR CHOCOLATE GLAZE:
• Place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts.
• Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides.
• If you have chocolate glaze left over, you can serve it on the side with the cake.
• Enjoy!

Steps:

• Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
• Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
• Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. , Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.

Steps:

• Preheat oven to 325°.
• CAKE: Combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside.
• Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy.
• Add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Beat in juice and 1/2 teaspoon vanilla.
• Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition.
• Spoon half of batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.
• Sift 2 tablespoons cocoa over remaining batter; fold together.
• Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife.
• Bake for 55 minutes or until cake springs back when lightly touched.
• Invert pan; cool completely.
• Loosen cake from sides of pan using a narrow metal spatula.
• Invert cake onto a plate.
• GLAZE: Place powdered sugar, cream cheese, milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at medium speed until smooth.
• Drizzle half of glaze over cake.
• Add 3/4 teaspoon cocoa to remaining glaze; stir well to combine.
• Drizzle cocoa glaze over cake.
• Refrigerate 5 minutes or until glaze is set.
• Garnish with strawberries, if desired.

Steps:

• Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
• Sift together flour, sugar, and salt. Repeat five times.
• Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
• Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
• Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.