This Angel Food Cake with Cocoa Whipped Cream is a light and delicate dessert fit for summer. The airy cake with topped with a cocoa-kissed whipped cream and sprinkled with chopped almonds.
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The Lightest Chocolate Dessert
I love chocolate. Don’t get me wrong here. However, sometimes chocolate can be a bit…(dare I say it?!)…MUCH. I love the decadent flavor and mouthwatering bitterness it brings, but sometimes I just want something light.
And chocolate.
Why can’t I have it all?!
Oh wait, I can! And you can too with the incredibly fluffy and delicate Angel Food Cake with Cocoa Whipped Cream and Almonds! This dessert is perfect for summer, for those who claim they “don’t like dessert”, but even more so for those who claim they do. Read on to learn more about this amazingly yummy cake.
The History
This wonderfully delicious cake comes from Mary. Mary was featured last year in my Kitchen Memoirs series, where I shared stories about the people and dishes that have inspired me most both in and outside of the kitchen. Mary and my Mother met when myself and Mary’s daughter, Dani, were just babes. We were born just 1 month apart, and it was soon enough that Mary and my Mom met regularly for neighborhood walks. Naturally, Dani and I became best friends, and we both got the benefit of enjoying delicious meals at one another’s homes.
Mary has made this Angel Food Cake with Cocoa Whipped Cream and Almonds for years. She’s shared that this dessert is often requested by family and friends for special occasions and gatherings. After you have your first bite, I’m certain you’ll understand why!
How To Make Angel Food Cake
Although a boxed cake is tempting (and completely acceptable!), I encourage you to make the extra effort and try your hand at making a homemade Angel Food Cake.
Angel Food Cake is light and airy, which is made possible by whipped egg whites. To be more specific…12 egg whites to be precise! The whites are combined with cream of tartar, which offers stabilization for the whipped egg whites while also serving as a leavening agent. Lemon juice, vanilla, and salt are also added to the mix, which is whipped until firm peaks form. Sugar is added for sweetness, as well as sifted cake flour. The resulting batter is aerated and slightly bubbly, which will continue to puff up as it bakes.
An Angel Food Cake wouldn’t be possible without an Angel Food Cake Pan! Check out my article for the Essential Cookware Every Home Cook Should Have for more suggestions.
How To Make Cocoa Whipped Cream
As outlined in Mary’s story, she doesn’t exactly have a “recipe” for cocoa whipped cream. She rather whips and tastes, adds sugar and cocoa powder, whips some more, and tastes until it’s perfect. I’ve done my best to capture my own version with measured amounts, but feel free to use Mary’s method, too!
Sliced and toasted almonds are either sprinkled on top or pressed into the side of the cake, offering a delicate crunch which is about the only thing that could make this already scrumptious cake even more remarkable.
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Angel Food Cake with Cocoa Whipped Cream and Almonds
Ingredients
For the Angel Food Cake:
- 1 cup sifted cake flour (not self-rising)
- 1 1/2 cups granulated sugar
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
For the Cocoa Whipped Cream and Almonds:
- 1 cup heavy cream, chilled
- 1/4 cup powdered sugar
- 1-2 Tbsp cocoa powder
- Pinch of salt
- 1/2 cup sliced almonds, toasted
Instructions
For the Angel Food Cake:
- Preheat oven to 325º, with rack in the lower third of the oven.
- Place egg whites in a large mixing bowl. Beat on medium speed until frothy, about 1 minute. Add the cream of tartar, lemon juice, vanilla, and salt; continue beating until soft peaks form, about 2 1/2 minutes. With mixer running, add remaining cup sugar a little at a time, beating no longer than 1 minute.
- Raise speed to medium-high; continue beating until firm, but not stiff, peaks form (when beater is lifted, only the tip of the peak should fall over slightly). Gently transfer egg-white mixture to a large, wide bowl. Sprinkle a third of the reserved flour mixture over the whites. Using a whisk, gently combine in a folding motion, allowing batter to fall through the whisk as you fold. Sprinkle the remaining flour mixture over whites in two more batches; fold until just combined. Be careful not to overmix because the egg whites will deflate.
- Using a large rubber spatula, transfer batter to prepared pan. Run a knife gently through the center of the batter to remove any large air bubbles. Bake until a cake tester inserted in the middle comes out clean and cake is springy to the touch, 45 to 50 minutes.
- Remove pan from oven and invert onto its legs, making sure cake clears the surface of the counter. Let cool completely, 1 1/2 to 2 hours. To remove cake, reinvert pan, top side up. Run a knife around the inner and outer edges of the cake before releasing the bottom. Cake will keep up to 2 days at room temperature in an airtight container or wrapped in plastic. To serve, slice with a serrated knife.
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