Black and White Angel Food Cake

Photo: Bunny Engle

Ingredients

Cake:

1 cup cake flour (about 4 ounces)

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 tablespoons unsweetened dark cocoa (such as Hershey's Special Dark)* I used 3 of Dutch processed

Glaze:

1 1/2 cups powdered sugar

2 tablespoons tub light cream cheese, softened

1 tablespoon 1%% low-fat milk

1 teaspoon vanilla extract

3/4 teaspoon unsweetened dark cocoa (such as Hershey's Special Dark)

Preparation

To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside.Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy. Add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in juice and 1/2 teaspoon vanilla.

Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition.Spoon half of batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Sift 2 tablespoons cocoa over remaining batter; fold in. Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife.

Bake at 325° for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.

To prepare glaze, place powdered sugar, cream cheese, milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Drizzle half of glaze over cake.Add 3/4 teaspoon cocoa to remaining glaze; stir well to combine. Drizzle cocoa glaze over cake. Refrigerate 5 minutes or until glaze is set. Garnish with strawberries, if desired.

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About

Looking for something a little lighter for dessert after the holidays? This would be perfect. This Angel Food Cake is so good. Half chocolate , half white with a little drizzle of cream cheese glaze. This is so light and soft with just the right amount of sweetness, the cream cheese glaze adds something really nice to this cake. I found this recipe on Fresh From the Oven, her cake is a darker chocolate then mine and looks terrific. She used Hershey's Special Dark Cocoa, I didn't have any so I used regular cocoa, it was wonderful. I'll try the darker chocolate some time soon. Either way you can't go wrong with a cake like this. This cake wasn't any more work than making a regular Angel Food Cake.