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chocolate angel food cake with marshmallow frosting

Desciption

this dessert is nearly completely fat-free (except for a tiny amount of fat in the cocoa powder and in the chocolate shavings). with an extra-thick layer of fluffy marshmallow frosting, you’ll never even notice.

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Steps

  1. Make the angel food cake: set the oven rack in bottom third of oven and preheat the oven to 350f
  2. Sift 2 / 3 cup of the superfine sugar onto a piece of wax paper
  3. Set aside
  4. Sift the remaining 1 / 3 cup superfine sugar with the cocoa powder
  5. Cake flour and salt
  6. Set aside
  7. In the large bowl of a standing mixer
  8. Beat the egg whites at medium speed until foamy
  9. Add the cream of tartar and beat until the foam is white and holds the lines of the beater
  10. Increase the speed to medium-high and add the sifted
  11. Superfine sugar
  12. 1 tblsp at a time
  13. Until completely incorporated
  14. Beat for 30 seconds longer until soft peaks form
  15. Remove the bowl from the mixer
  16. Sift and fold the dry ingredients into the beaten whites
  17. Folding them in with a rubber spatula
  18. Pour the batter into a 10-cup angel food cake pan or bundt pan and gently smooth the top without deflating the mixture
  19. Bang the pan once on the counter to release any large air pockets
  20. Bake for about 35 minutes
  21. Or until a tester comes out clean
  22. Invert the cake pan over a narrow-necked bottle
  23. Let the cake cool completely in the pan
  24. About 1 hour
  25. Run a thin knife between the cake and sides and center tube of the pan to loosen
  26. Invert the cake onto a serving platter
  27. Make the marshmallow frosting: put the egg whites in the large bowl of a standing mixer
  28. In a small saucepan
  29. Stir together the granulated sugar and 1 / 3 cup of water
  30. Bring to a boil over medium-high heat
  31. When the sugar syrup comes to a boil
  32. Begin beating the egg whites at medium-high speed
  33. When they become foamy
  34. Add the cream of tartar and beat at medium speed until stiff peaks form
  35. Insert a candy thermometer into the sugar syrup
  36. Cook until the syrup reaches 242f
  37. Remove from the heat
  38. With the mixer still on
  39. Beat the sugar syrup into the egg whites in a slow stream until completely incorporated
  40. Increase the speed to high and beat for 5 minutes
  41. Scraping down the sides of the bowl o

Step 34

Total Time in Minute 75

Ingredients Count 9

cooking chocolate angel food cake with marshmallow frosting

See More Relate Photo

Ingredients

Superfine sugar

Unsweetened cocoa powder

Cake flour

Salt

Egg whites

Cream of tartar

Sugar

Vanilla extract

Chocolate shavings

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