Chocolate Angel

Despite my previous failure with the pandan kaya cake the other time round, I'm proud to announce that I have boldly and sucessfully baked my first ever Angel food cake! And what better to top it with a good dose of chocolate ganache?



Phew, I was so nervous making this cake esp while whipping the egg whites, hoping that they would rise well. And rose well they did! Thanks to Gracio for providing the helpful link, I meticulously followed the instructions on whipping egg whites from baking911 and it all went well. Hohoho Gracio, Angie and Evan sis, I've done you girls proud haven't I? *winkz*



I also followed the Angel food cake and Chocolate ganache recipes from baking911 but I reduced the sugar in the Angel cake and chose a lower fat heavy cream for the chocolate ganache. The Angel cake was good, but still a tad too sweet, so I'm gonna reduce more sugar and add more flour the next time round. I'll also use 4% light whipping cream for the ganache next time round making it a really low fat dessert. The cake was a hit with Qin and her brothers tho, they totally loved it and it was quickly gobbled up.

Recipe:

Angel Food Cake

Ingredients:

7 egg whites
60 grams confectioners' sugar
50 grams sifted cake flour
1/4 teaspoon salt
1 teaspoons cream of tartar
80 grams granulated sugar
1 teaspoon vanilla extract

Steps:

1. About 1 hour before baking the batter, place fresh, cold egg whites in the bowl of a heavy-duty mixer.

2. Pour the sifted confectioners' sugar, sifted cake flour, and salt into a triple sifter and sift onto a sheet of wax paper.

3. Position a rack in the lower third of the oven and preheat to 175°C.

4. In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy. Add the cream of tartar and increase the speed to medium. Beat until soft peaks form. Continue whipping and gradually add the granulated sugar, until the whites thicken and form soft, droopy white peaks. Add the vanilla in the final moments of whipping.

5. Sprinkle one-quarter of the flour mixture over the whites, and with a rubber spatula, fold into the whites. Repeat this process with the remaining flour mixture, folding in only one-quarter at a time. Gently pour the batter into an ungreased 10-inch tube pan.

6. Bake until the top is golden and springs back when gently pressed with your fingers, and a toothpick inserted in the center comes out clean, 40 to 45 minutes.

7. Invert the cake pan onto the neck of a bottle or funnel. Cool completely in the pan, 2 to 3 hours.

Chocolate Ganache:

Ingredients:

150 grams 53% cocoa chocolate chips
1/2 cup heavy whipping cream 32%

Steps:

1. Boil whipping cream at low heat till it starts to boil.

2. Remove and pour over chocolate chips and let it sit for 1 minute.

3. Stir with a spoon till thoroughly mixed

4. Place bowl in ice to cool the mixture and whip at medium speed when the mixture cools and stiffens.