“Yes, you can make angel food cake from scratch – and chocolate angel food cake to boot!” Trisha says. “This recipe is so scrumptious that you might never make it from a mix again.” Topped with sugared strawberries, this is a light, sweet finish to just about any meal. “I don’t need to tell you how good chocolate and straw-berries are together.”
• 3⁄4 cup sifted cake flour
• 1⁄4 cup unsweetened cocoa powder
• 1 3⁄4 cups sugar, divided
• 12 large egg whites, room temperature
• Pinch of salt
• 1 1⁄2 teaspoons cream of tartar
• 3⁄4 teaspoon vanilla extract
• 3 cups sliced strawberries
1. Preheat oven to 375 F.
2. Onto a sheet of wax paper, sift cake flour with cocoa and 1⁄2 cup sugar four times. Set aside.
3. Using an electric mixer fitted with the whisk attachment, beat egg whites and salt on high speed until foamy, about 3 minutes. Sprinkle cream of tartar over the top, and continue beating until mixture holds a stiff peak, about 5 minutes. Add vanilla, and gradually beat in 1 cup sugar.
4. Using a spatula, gradually fold flour mixture into egg white mixture, about 1⁄4 cup at a time.
5. Spoon batter into an ungreased 9-inch tube pan.
6. Bake for 30 minutes, or until a toothpick inserted near center comes out clean. Remove pan from oven, invert, and allow cake to cool on a wire rack for 1 hour.
7. Meanwhile, sprinkle sliced strawberries with remaining sugar. Stir to coat, and let stand for about 30 minutes to allow their juices to develop.
8. Serve berries alongside cake.
Reprinted with permission from Trisha’s Table. Copyright © 2015 by Trisha Yearwood. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.