Black and White Angel Food Cake

Cover Recipe- , Black and White Angel Food Cake: April 2007

Cover Recipe- Cooking Light,
Black and White Angel Food Cake: April 2007

I know a lot of people have bucket lists. And there are people that have food bucket lists. You know, the lists of recipes or techniques that you would like to try, sometime in your lifetime. I, of course, have a few items on both lists. But there is one recipe that I have wanted to make for years.

I’ve always loved food and cookbooks and magazines. I actually remember when I first got this copy of Cooking Light magazine – back in 2007. I went through it with sticky tabs and marked all of the recipes that I wanted to try. By the time I was finished, it was covered in little markers. To this day, most of those markers remain. That’s the one bad thing about subscribing to food magazines – there are just too many recipes to get through and not enough time!

There is one recipe from this magazine, though, that has been on my mind for a long time.  For about 6 years now, to be exact.  This Black and White Angel Food Cake that graced the cover of this Spring edition.  I had only tried making angel food cake from scratch once before, many, many years ago.  And it was an epic failure.  So I have to admit that this cake has always been a little bit intimidating to me.

But when I started thinking about magazine or cookbook cover recipes that I want to make, this one immediately came to mind.  It was time to conquer the fear.  Read my notes below to see what I thought of the recipe.

Black-and-White-Angel-Food-Cake

Print Print Recipe

Black and White Angel Food Cake

Yield: 12 servings

Prep Time: 20 min

Cook Time: 55 min

Ingredients:

For the cake:
1 cup cake flour
1 1/2 cups granulated sugar, divided
1/2 teaspoon cream of tartar
1/4 teaspoon salt
12 large egg whites
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
2 tablespoons unsweetened dark cocoa

For the glaze:
1 1/2 cups powdered sugar
2 tablespoons tub light cream cheese
1 tablespoon low-fat milk
1 teaspoon vanilla extract
3/4 teaspoon unsweetened dark cocoa powder

Topping:
Sliced strawberries

Directions:

1. Preheat oven to 325F.

2. To prepare the cake: lightly spoon flour into a measuring cup and level with a spoon. Combine the flour and 3/4 cup of the sugar, stirring with a whisk. Set aside.

3. Place the cream of tartar, salt and the egg whites in a large bowl. Beat with a mixer on high speed until foamy. Add the remaining 3/4 cup sugar, 1 tablespoon at a time. Continue to beat until stiff peaks form. Beat in the lemon juice and vanilla. Sift the flour mixture over the eggs, 1/4 cup at a time, folding in after each addition.

4. Spread half of the batter into an ungreased 10-inch tube pan. Take a butter knife and run it through the batter to break up any air pockets. Sift the 2 tablespoons of cocoa over the remaining batter. Fold in. Spread the chocolate batter over the vanilla batter. Run a knife through the chocolate layer to break up any air pockets. Bake in the preheated oven for 55 minutes or until the cake springs back when lightly touched. Invert the pan and cool completely. Use a knife or narrow metal spatula to loosen the cake and invert onto a serving dish.

5. To make the glaze: place the powdered sugar, cream cheese, milk and vanilla in a medium bowl. Beat to combine. Drizzle half of the glaze over the cake. Add the cocoa to the remaining glaze. Drizzle over the cake. Refrigerate until the glaze has set. Garnish with sliced strawberries.

Tips:

*I used about double the amount of cocoa called for in the glaze to make it look brown instead of gray.
*There was more glaze than I used on the cake. The cake is sweet enough on it's own that I didn't think that it needed a ton of glaze. The amount I used tasted about perfect to me!
*I loved the strawberries that finished off the cake, but I'm guessing any berry would be delicious.
*This recipe uses a lot of egg whites. But don't throw out the yolks! Use them to make homemade pudding or ice cream.

Nutritional Information per serving:
Serving size: 1 slice
Calories per serving: 210
Fat per serving: 0.6g
Saturated Fat per serving: 0.3g
Sodium per serving: 111mg
Fiber per serving: 0.5g
Protein per serving: 4.7g
Cholesterol per serving: 1mg
Carbohydrates per serving: 47.3g

Source: Cooking Light, April 2007

The results:

I have conquered my fear of making angel food cake from scratch!  This recipe was actually a lot easier than I thought it was going to be.  I don’t think the chocolate layer looks as dark chocolate as it does in the cover photo, but it definitely tasted like chocolate.  I do wish that it showed more on the outside of the cake.  Once you cut into the cake, the layers looked more even, but from the outside, just a bit of the chocolate shows on the bottom.  I did end up adding extra cocoa to the chocolate drizzle because it looked almost gray to me, which wasn’t very appetizing.  But nothing more chocolate couldn’t fix!  My family was over to share the cake with me and everyone loved it.  Both my mom and my dad asked what kind of cake it was, saying that it had the flavor of angel food cake, but it wasn’t quite as light as you get from a box mix or store bought angel food cake.  But I would say that it was definitely delicious and enjoyed by all.  In fact, my dad said that I needed to patent the recipe, thinking that I had come up with it myself!

Did this recipe deserve the cover spotlight?

Yes!  It’s definitely an impressive looking cake.  And I think that with practice, I could get the layers more even, which was my only complaint with the cake.

Deborah Harroun, the author of Taste and Tell, and she is the mother of 3 and a wife of 7 years. Deborah believes that everyone can cook, and that family mealtime is one of the most important parts of the day. When she's not in the kitchen, she enjoys traveling and taking thousands of pictures of her kids

9 Responses to “Black and White Angel Food Cake”

  1. 1

    Heidi @foodiecrush — April 18, 2013 @ 7:23 am

    Oh Deb! That photo outdoes the CL cover by 10.

  2. 2

    Brenda @ a farmgirl's dabbles — April 18, 2013 @ 7:31 am

    THAT is lovely – I want to eat it! And I totally agree with Heidi, your photo is gorgeous!

  3. 3

    Tieghan — April 18, 2013 @ 7:35 am

    I agree with Heidi! That photo is beautiful!! I want to steel it right off the screen!

  4. 4

    Anna @ Crunchy Creamy Sweet — April 18, 2013 @ 9:41 am

    Love the photo! Pinned!

  5. 5

    Lori Lange — April 21, 2013 @ 9:59 am

    This is such a beautiful cake! I honestly think your photo is much better than the magazine was able to capture!

  6. 6

    Jane — April 22, 2013 @ 12:35 pm

    Beautiful cake! I saved this very same recipe, too, when that issue came out, so I was pleased and surprised to see it here in your blog. Nice to know yours turned out so successfully. I just may have to try this now. Lovely!

  7. 7

    Lindsey Johnson — April 22, 2013 @ 3:59 pm

    Hello gorgeous! That looks better than the cover. Beautiful!!!! (And now I’m seeing that’s what everyone else said too. ) Great job!

  8. 8

    Leah — July 6, 2013 @ 5:06 pm

    This is in the oven baking now… I notice that the directions never tell you when to add the salt. Because of this, mine is saltless- whoops!

    • Deborah Harroun replied: — July 12th, 2013 @ 12:01 am

      Sorry about that, Leah! I have fixed the recipe, and I hope the cake was a success for you!

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