Now, I loooove a classic angel food cake which always leaves me wanting more. I’m not a fan of pumpkin spice in drinks, yet the aromas just call my tastebuds. Feeling warm, festive and in the mood for something with pumpkin spice. The seasonal joy had my palate craving for a twist so I decided to make a Chocolate Pumpkin Spice Angel Food Cake.
Angel food cake is such a fluffy spongy, low-calorie delight. How can you turn down a fat-free dessert? Dust with cocoa powder or top it off with a glaze. Serve it with fresh fruits, ice cream, or even whipped cream if you like, it’s your choice.
Ingredients
All dry ingredient is sifted because it produces a light fluffier silky textured baked end result.
Flour
Using enriched bleached cake flour (9% protein) produces a lighter and moist texture necessary for angel food cake. It’s milled soft wheat flour consisting of no leavening agents. Due to all-purpose enriched bleached flour (11%) and other flour containing more protein the cake will be heavier. This will potentially cause the cake structure to collapse.
Cocoa
Love me some chocolate but I pass on most chocolate desserts. That’s mostly due to their super sweetness. The addition of Hershey 100% unsweetened natural cacao gives the cake a deep chocolate flavor. The powder is easily incorporated while maintaining a light cake texture. Using melted chocolate will weigh down the cakes texture.
Sugar
The granulated is best for this recipe which helps in producing the light texture. The powdered version is used for pumpkin spice sugar blend topping which bring out the pumpkin spice note while adding little more sweetness.
Spice
Now the introduction of pumpkin pie spice also known as pumpkin spice is unique in itself. It is a blend of grounded spices. These spices are allspice, cinnamon, cloves, ginger, and nutmeg. Funny enough no pumpkins.
Salt
It enhances the flavor and a little surely goes a long way.
Eggs
There is a bountiful amount of eggs in this recipe. No worries! It is just the egg whites which are a plus for those watching their cholesterol. The introduction of air into the warm egg whites creates an aerated leavening mixture. This allows for no need of any additional leavening agent (example, baking powder, baking soda). The whipped egg whites eliminate the need to use fats such as butter and oil.
Cream of Tartar
This ingredient is imperative in the stabilization of the egg whites during the whipping process. Without this ingredient, that tall cake you were hoping for would collapse.
Extract
Vanilla extract enhanced the flavor profile by tying it together.
Chocolate Pumpkin Spice Angel Food Cake Recipe
Ingredients
- 1 cup bleached cake flour (brand Softasilk)
- 2 teaspoons cocoa powder (Hershey)
- 1 ½ cups granulated sugar
- 1 tablespoon pumpkin spice powder
- ¼ teaspoon fine sea salt
- 12 large egg whites, room temperature
- 1 ½ teaspoons cream of tartar
- 2 teaspoons vanilla extract
Topping
- 1 tablespoon granulated sugar
- 2 teaspoons pumpkin spice
Instructions
- Position rack in over to middle of the oven. Preheat oven to 325°F. Do not spray or butter pan, just set it aside.
- Separate while cold, the egg yolk and white in a separate bowl. Allow cold egg whites to reach room temperature (68-77 degrees Fahrenheit).
- Next add cake flour, cocoa powder, pumpkin spice powder, salt and ½ cup sugar into medium-sized bowl. Mix to fully incorporated then set aside.
- Utilize hand mixer or stand mixer fitted with a whisk attachment. Add to mixing bowl egg whites and cream of tartar. Whip on low speed for 30 seconds, then add vanilla extract.
- Continue to whip on low speed for 1 minute. Then slowly start adding reserved 1 cup of sugar increasing to high speed for 4 minutes.
- As not to lose air, gently sift and fold 1/3 of the cake flour mixture into the egg white mix, using a rubber or silicone spatula, fully incorporating. Then add by sifting and gently folding in another 1/2 of remaining cake flour mix until fully incorporated. Lightly sift and gently fold the remaining mixture into egg whites until fully incorporated.
- Pour batter into pan then place in pre-heated oven. Bake for approximately 45minutes. Take the cake out of the oven. The cake will spring bake to touch when done. The cake will spring bake to touch when done or insert a toothpick in the center which must come out batter free.
- Be careful and invert (flip) cake, allowing it to cool completely while still upside down in tube pan before removing. When ready to remove run a plastic knife or small thin, long cake spatula along the edges of the cake to loosen. Place onto a plate while still inverted.
- Dust with spiced powdered sugar or eat it just as it is, keeping it simple. Enjoy!!!
Tips
- Make sure that equipment is grease-free. Dampen a paper towel with white vinegar and remove any grease.
- Egg yolks are not to come in contact with egg whites, or it will not foam correctly.
- Individually crack cold eggs in a separate bowl. Doing so while the eggs are cold will allow them to hold there structure.
- Don’t be alarmed if you see deep cracks in the cake after it has baked this is normal.
- A tube pan with removable bottom is best to use than a bundt pan. There will be a difficulty when it comes to trying to get the cake out if using a bundt pan.
- An angel food cake pan: 9.5 inches x 24.1 cm x 10.2 cm; 3.7 liters; 16 cups with an oven temperature of 450° Fahrenheit. Its hollow middle with straight sides allows for proper air circulation leading to even baking.
Storing
Place cake in an airtight container or tightly wrap with plastic, then place in refrigerator. It should be kept for up to 2 days.
Try this Chocolate Pumpkin Spice Angel Food Cake. You can always dress your angel food cake with berries, powdered sugar, and even whipped cream. Make it something you want to show off to the family. It can definitely be your ending centerpiece, especially if it is the holidays or special occasion. Have a slice with a cup of cocoa or coffee when up for a light breakfast snack. What would be your deliciously recommended festive angel food cake twist?