Vanilla Angel Food Cake With Chocolate Sauce
- Cake:
- 4 ounces unsifted cake flour (about 1 cup)
- 1 1/2 cups superfine sugar, divided
- 12 large egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- Sauce:
- 3/4 cup whole milk
- 1/4 cup half-and-half
- 1/4 cup granulated sugar, divided
- Dash of salt
- 2 ounces bittersweet chocolate, finely chopped
- 1 teaspoon cornstarch
- 1 large egg yolk
- 1/4 teaspoon vanilla extract
- Preheat oven to 350u0b0.
- To prepare cake, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour and 3/4 cup superfine sugar.
- Place egg whites in a large bowl; beat with a mixer at medium-low speed until foamy (about 1 1/2 minutes). Add cream of tartar and salt; beat at medium speed until soft peaks form (about 2 minutes). Increase mixer speed to medium-high; add remaining 3/4 cup superfine sugar, 1 tablespoon at a time, beating until medium peaks form (about 2 minutes). Do not overbeat. Add 1 1/2 teaspoons vanilla, and beat just until combined.
- Sift 1/4 cup flour mixture over egg white mixture; gently and gradually fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time.
- Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Bake at 350u0b0 for 40 minutes or until cake springs back when lightly touched. Invert pan over the neck of a glass bottle; cool cake completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate; invert again.
- To prepare sauce, pour milk and half-and-half into a small heavy saucepan; add 2 tablespoons granulated sugar, dash of salt, and chocolate. Heat milk mixture over medium heat to 180u0b0 or until tiny bubbles form around edge, stirring until chocolate melts and mixture is smooth (do not boil). Place remaining 2 tablespoons granulated sugar, cornstarch, and egg yolk in a medium bowl; stir well with a whisk. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat until mixture boils, stirring constantly. Remove from heat. Stir in 1/4 teaspoon vanilla. Serve cake with warm sauce.
cake flour, sugar, egg whites, cream of tartar, salt, vanilla, milk, granulated sugar, salt, bittersweet chocolate, cornstarch, egg yolk, vanilla
Taken from www.myrecipes.com/recipe/vanilla-angel-food-cake (may not work)