Chocolate Angel Food Cake With Marshmallow Frosting

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 cup superfine sugar
• 1/2 cup unsweetened cocoa powder
• 1/3 cup cake flour
• 1/4 teaspoon salt
• 8 large egg whites, room temperature
• 1/2 teaspoon cream of tartar
• 3 large egg whites, room temperature
• 3/4 cup sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• chocolate shavings, for decoration

Recipe

• 1 make the angel food cake: set the oven rack in bottom third of oven and preheat the oven to 350f.
• 2 sift 2/3 cup of the superfine sugar onto a piece of wax paper; set aside.
• 3 sift the remaining 1/3 cup superfine sugar with the cocoa powder, cake flour and salt; set aside.
• 4 in the large bowl of a standing mixer, beat the egg whites at medium speed until foamy.
• 5 add the cream of tartar and beat until the foam is and holds the lines of the beater.
• 6 increase the speed to medium-high and add the sifted, superfine sugar, 1 tblsp at a time, until completely incorporated.
• 7 beat for 30 seconds longer until soft peaks form.
• 8 remove the bowl from the mixer.
• 9 sift and fold the dry ingredients into the beaten whites, folding them in with a rubber spatula.
• 10 pour the batter into a 10-cup angel food cake pan or bundt pan and gently smooth the top without deflating the mixture.
• 11 bang the pan once (not too hard) on the counter to release any large air pockets.
• 12 bake for about 35 minutes, or until a tester comes out clean.
• 13 invert the cake pan over a narrow-necked bottle.
• 14 let the cake cool completely in the pan, about 1 hour.
• 15 run a thin knife between the cake and sides and center tube of the pan to loosen (you may need to jiggle the pan to completely release the cake).
• 16 invert the cake onto a serving platter.
• 17 make the marshmallow frosting: put the egg whites in the large bowl of a standing mixer.
• 18 in a small saucepan, stir together the granulated sugar and 1/3 cup of water.
• 19 bring to a boil over medium-high heat.
• 20 when the sugar syrup comes to a boil, begin beating the egg whites (with clean beaters!) at medium-high speed.
• 21 when they become foamy, add the cream of tartar and beat at medium speed until stiff peaks form.
• 22 insert a candy thermometer into the sugar syrup (be sure the bulb is completely submerged).
• 23 cook until the syrup reaches 242f.
• 24 remove from the heat.
• 25 with the mixer still on, beat the sugar syrup into the egg whites in a slow stream until completely incorporated.
• 26 increase the speed to high and beat for 5 minutes, scraping down the sides of the bowl once with a rubber spatula.
• 27 add the vanilla and beat for 1 more minute.
• 28 the frosting will still be a little warm.
• 29 frost the cake: spread a thin layer of frosting all over the cake, including the inside of the center opening, to glue down the crumbs.
• 30 then coat the cake all over with the remaining frosting.
• 31 decorate the top of the cake with the chocolate shavings.
• 32 to serve: gently slice the cake with a serrated knife or an angel food comb.