My husband recently came home with two dozen eggs that had been marked down. I decided immediately that I would make an angel food cake, since most recipes take about a dozen. If you’ve never made one from scratch, you are missing a delicious treat. They’re SO much better than the store bought variety!
When I was a teenager there was a bakery in my hometown that made a Chocolate Chip Angel Food Cake that was so delicious. I’ve made plain and Cappuccino, but decided to look for a recipe for that might replicate the one from Purdue Bakery in Winchester, Kentucky. I feel like this came really close!
The cake was nice and high and the slices were soft, moist, and perfectly flavored with the mini chocolate chips.
Here’s the recipe from Canadian Living…
Chocolate Chip Angel Food Cake
1 1/4 cups sifted cake-and-pastry flour
1 1/2 cups granulated sugar, divided use
1 1/2 cups egg whites (about 11)
1 tbsp lemon juice
1 tsp cream of tartar
1/2 tsp salt
1/2 cup mini semisweet chocolate chips or regular semisweet chocolate chips
2 tsp vanilla
Into bowl, sift flour with 3/4 cup 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 at a time, until stiff glossy peaks form.
Sift flour mixture over top of egg whites, one-quarter at a time, gently folding in each addition until blended. Fold in chocolate chips and vanilla. Pour into ungreased 10-inch tube pan. Run spatula through batter to eliminate any large air bubbles; smooth top.
Bake in preheated 350 degrees F 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 cake plate. Spread Chocolate Glaze over top of cake, letting drip down side.
TO MAKE AHEAD:
Wrap the cooled, unglazed cake with plastic wrap and store in airtight container for up to 2 days or overwrap with foil and freeze for up to 1 month.
FOR THE CHOCOLATE GLAZE:
2 oz (55 g) bittersweet chocolate, coarsely chopped
1/3 cup heavy (whipping) cream (35%)
1 tsp corn syrup
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Stir in cream and corn syrup until smooth. (Make-ahead: Cover glaze loosely in plastic wrap and store for up to 24 hours.)
I served it with fresh strawberries and it was so good!
If you get a good deal on eggs, this is a great use for them! Even if you have to splurge a little, you’ll be glad you did!
Enjoy!
RefreshHer 