after my challah craze last week, i had a plethora of egg whites at my disposal. not wanting to throw them out, i thought about making meringue cookies or tuilles. but they all seemed like so much work. more work than i wanted to put into after a night on the town. more work than i had energy for. the requirement of either doing tray load after tray load of cookies, or burning my fingers again, curling piping hot tuiles. not at all appealing. i wanted to put isabella to work. so i chose a simple chocolate angel foodcake. my goal was to put as little energy into the whole process as possible, while still having the end result of something light and airy, chocolate-y and perfect with coffee in the morning or tea in the evening.
Chocolate Angel Food Cake
recipe from epicurious
1 1/2 cups sugar
1 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
12 egg whites (or 1 1/2 cups prepackaged egg whites)
1 tsp fresh lemon juice
1 tsp vanilla extract
Transfer the oven rack to the lowest level. Preheat oven to 325°F. Sift 1 cup sugar with flour, cocoa, and salt; set aside. Using an electric mixer set at medium-high speed, whip egg whites, lemon juice, and vanilla in a medium-sized bowl until peaks form. Set mixer to high speed and whip in remaining 1/2 cup sugar until semistiff peaks form (do not overbeat). With a plastic spatula, slowly fold in the remaining dry ingredients, 1/4 cup at a time, until flour mix disappears. Scoop batter into a 10" ungreased tube pan and spread evenly. Bake until cake springs back when touched, 45 to 55 minutes. Remove from oven, invert cake pan, and place upside down on a cooling rack.
today's song: aerosmith, angel