Chocolate Angel Food Cake with Strawberries
Chocolate Angel Food Cake with Strawberries
Dig into this quick and easy dessert recipe by Trisha Yearwood from Trisha's Southern Kitchen.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 15 minutes
  • Cooking Time 2 hours
  • Yield 8 servings
  • Cake:
  • ¾ cup sifted Cake Flour
  • ¼ cup unsweetened Cocoa powder
  • 1½ cups Sugar
  • 12 large Egg whites
  • Pinch of Salt
  • 1½ teaspoons Cream of tartar
  • ¾ teaspoon Vanilla extract
  • Strawberries:
  • 3 cups Strawberries, sliced
  • 2 tablespoons Sugar
  • Special Equipment: a 9-inch angel food cake pan

Preheat the oven to 375 degrees F.

  1. For the cake:
  2. Sift the cake flour with the cocoa and 3/4 cup of the sugar into a large bowl
  3. Using an electric mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt until foamy. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak. Add the vanilla extract and gradually beat in the remaining 3/4 cup sugar, about 2 tablespoons at a time
  4. Remove the bowl from the mixer and, using a spatula, gradually fold in the flour mixture, sprinkling in about 1/4 cup at a time. Pour the batter into an ungreased 9-inch angel food cake pan and bake until the cake springs back when pressed with your finger, about 30 minutes. Let cool for 1 hour, then loosen the cake from the sides and center of the pan with a knife before unmolding
  1. For the strawberries:
  2. Combine the strawberries and sugar in a medium bowl and toss gently to coat every slice. Let the strawberries stand for about 30 minutes to allow the juices to develop. Serve over the chocolate angel food cake

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