Raspberry and Chocolate Angel Food Cake

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READY IN: 3hrs 20mins
SERVES: 6
YIELD: 6 cakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Cake:
  • Heat oven to 350°F; coat bottom (not sides, bottom only) of a 9x13 baking pan with cooking spray.
  • Beat egg whites with 1 tablespoon water, cream of tartar, and salt in a bowl with an electric mixer on medium low speed until foamy.
  • Continue to beat, adding sugar a little at a time, until batter is fluffy.
  • Add vanilla and beat about 1 minute more. Sprinkle a small amount of flour over top of batter and fold into batter. Repeat 8-10 times or until you've added all the flour.
  • Spread batter evenly in pan, using spatula to even out corners (shake pan once or twice to even surface).
  • Bake until cake is a light golden color and surface springs back gently to the touch. (25-30 minutes).
  • Run a sharp knife around edges of cake to separate from pan.
  • Cook for 2 hours.
  • For Filling:
  • Heat berry preserves in a small pan over medium heat, stirring constantly, until it reaches a gentle simmer.
  • For Frosting:
  • Melt chocolate in a double boiler.
  • Take bowl off heat and stir in sour cream.
  • Assembly:
  • Place a cutting board over cake pan and invert cake onto board.
  • With a biscuit cutter or round cookie cutter, cut 12 rounds from cake.
  • Top 6 rounds with 1 heaping tablespoon of raspberry filling then place remaining cake rounds on top.
  • Spread 1/4 cup frosting over top and sides.
  • Top with raspberries.
  • Can serve immediately or refrigerate and bring to room temp about 1 hour before serving.
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