Ingredients for Chocolate Angel Food Cake With Marshmallow Frosting
- 1 cup (200g) superfine sugar
- Unsweetened Cocoa Powder
- 1 cup (125g) cake flour
- ½ teaspoon salt
- 12 large egg whites
- 1 ½ teaspoons cream of tartar
- Sugar
- Vanilla Extract
- 2 tablespoons chocolate shavings (for garnish)
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How to Make Chocolate Angel Food Cake With Marshmallow Frosting
- Preheat oven to 350°F (175°C). Position oven rack in the bottom third of the oven.
- Sift ⅔ cup (80g) superfine sugar onto wax paper and set aside.
- In a separate bowl, sift together ⅓ cup (40g) superfine sugar, ⅓ cup (30g) unsweetened cocoa powder, 1 cup (125g) cake flour, and ½ teaspoon salt. Set aside.
- In a large bowl of a stand mixer, beat 12 large egg whites at medium speed until foamy.
- Add 1 teaspoon cream of tartar and beat until soft peaks form.
- Gradually add the sifted ⅔ cup superfine sugar, 1 tablespoon at a time, beating at medium-high speed until completely incorporated and glossy peaks form.
- Gently fold in the dry ingredients (cocoa mixture) using a rubber spatula, being careful not to deflate the egg whites.
- Pour batter into an ungreased 10-inch angel food cake pan or bundt pan. Smooth the top gently.
- Tap the pan once on the counter to release any large air pockets.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Invert the cake pan immediately over a narrow-necked bottle or upside-down bowl to cool completely (about 1 hour).
- Once cooled, run a thin knife around the edges and center tube to loosen the cake.
- Invert the cake onto a serving platter.
- **Make the Marshmallow Frosting:** In a large bowl of a stand mixer, beat 3 large egg whites at medium-high speed until foamy.
- Add ½ teaspoon cream of tartar and beat at medium speed until stiff peaks form.
- In a small saucepan, combine 1 ½ cups (300g) granulated sugar and ⅓ cup (80ml) water.
- Bring to a boil over medium-high heat, without stirring. Clip a candy thermometer to the side of the pan.
- Once boiling, continue cooking until the syrup reaches 242°F (117°C).
- With the mixer running on low speed, slowly pour the hot syrup into the egg whites in a thin, steady stream.
- Increase speed to high and beat for 5 minutes, or until the frosting is thick, glossy, and completely cooled. Scrape down the sides of the bowl as needed.
- Add 1 teaspoon vanilla extract and beat for 1 more minute.
- **Frost the Cake:** Spread a thin layer of frosting over the entire cake, including the inside of the center opening, to seal in the crumbs.
- Frost the remaining cake with the rest of the frosting.
- Garnish with chocolate shavings and serve.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
176g
Fat
2g
Carbs
17g
