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Program #112
Guest:Jim Spearman

Chocolate Angel Food Cake

3/4 cup sifted cake flour
1-1/4 cups sifted fine granulated sugar
1/4 cup sifted unsweetened cocoa powder
1-1/2 cups egg whites (takes about 12 large eggs)
1 teaspoon cream of tartar
salt
1 teaspoon vanilla extract

Position rack in the center of the oven. Pre-heat oven to 325 degrees F. Sift the flour, 1/2 cup of sugar and the cocoa powder together 4 times. Sift remaining 3/4 cup of sugar and place it near the mixer. Whip the egg whites on low speed until slightly frothy. Add cream of tartar and salt and continue to whip on medium speed for about 20 seconds. Add remaining 3/4 cup of sugar 2 tablespoons at a time until the whites are stiff but NOT DRY. Sprinkle in the vanilla and hand whisk gently just to blend flavoring. Gently fold the dry sifted ingredients into the whites 3 tablespoons at a time using a rubber spatula until all dry ingredients are incorporated. Turn batter gently into the baking pan and smooth the top very lightly with the rubber spatula. Bake for 55 - 60 minutes and check with a cake tester - Do not overbake.

As soon as the cake is done, invert it onto a bottle or funnel and allow it to hang upside down for several hours, or overnight, until completely cold. Use a long thin knife to slide between the sides of the cake and the pan.

Jim Spearman, master of food processing.

A preview of dessert.

Icing the cake