October 10th is National Angel Food Cake Day!
Once again I am making an angel food cake! This was needed, in order to use up some of the egg whites I have left over from making ice cream.
Notice I said “some”!
Yup, I still have more egg whites stashed in the freezer! I’m sure you have heard about this little tip: use a clean ice cube tray, and fill each cavity with an egg white. Freeze, then pop them out and store in freezer-safe zip-lock bags. This has come in handy for me!
The 1st angel food cake I shared with you, was Lemon. This time, I’m going with my favorite flavor…Chocolate! Well, with a twist! I added some malt powder to it, and wow, this is a winner! It’s been a while since I have had a chocolate malt shake, I had almost forgotten how good that combination is!
Chocolate Malt Angel Food Cake
Lightly adapted from here
Prep time: 20 minutes Bake time: 40-45 minutes
1 1/2 cups egg whites (about 10-12), room temperature
1 1/2 teaspoons cream of tartar
1/2 cup sugar
1 cup cake flour
1 1/2 cups confectioners sugar
1/4 teaspoon salt
3 tablespoons malt powder
4.4 oz. Hershey’s milk chocolate bar, finely chopped
Preheat oven to 350 degrees. Move the oven rack to the lower third of the oven.
In a stand mixer with the whisk attachment, whisk the egg whites until foamy. Add in the cream of tartar and whisk on medium-high speed until the egg whites form soft peaks.
While the egg whites are whisking, sift together the cake flour, confectioners sugar, salt, and malt powder onto a large piece of wax paper. Set aside.
Once the egg whites have formed soft peaks, keep the mixer running and slowly add in the sugar. Stop the mixer, remove the bowl, and fold in 1/4 of the flour mixture. Repeat this 3 more times, until all the flour mixture has been folded into the egg whites. Fold in the chopped chocolate. Pour the batter into a tube pan (ungreased), and bake until the top is golden brown, about 40-45 minutes. A toothpick inserted into the cake should come out clean. Remove the cake from the oven and invert it onto the neck of a wine bottle or metal funnel (I used a bottle of hot sauce!). While inverted, let the cake cool completely. Once cool, run a knife along all the edges (and bottom) to release the cake. Cut using a serrated knife, with a sawing motion. Enjoy!
Made with love, not calories!
