Monday, January 25, 2010
HCB: Chocolate Tweed Angel Food Cake (masquerading as cupcakes)
I was not planning to make this cake initially. But I had a lot of egg whites in the freezer - enough to make 3 angel food cake. I didn't have angel food cake pan though, and not sure of getting one, what with lack of storage space and the fact that I don't see a lot of angel food cake in my future. So last week I decided I would make this in cupcake form.
The whole process was pretty uneventful. I whipped the egg whites (add cream of tartar and sugar), then sift flour and fold the batter. I did not use Wondra Flour, instead my usual combo of 80% of unbleached AP flour and 20% of cornstarch. Then fold in the grated chocolate - I didn't have enough unsweetened chocolate, so I used some bittersweet chocolate.
I only have 1 6-cavity silicone cupcake mold so I had to bake several batches. One thing to note is that I thought since I'm using silicone mold, I don't have to grease the pan. Wrong. It was hard to wash it it afterwards :(. The next batch I spray the pan with baking spray, and that helped.
For the frosting I opted for plain whipped cream with vanilla and then top it with dark chocolate chips. The verdict: I was glad I made it. This cake is really good! It's very light and fluffy and it made me think of light vanilla chocolate chip ice cream. The batter (uncooked) even taste like ice cream to me. Hmm.. now I know what to do with the rest of egg whites sitting in the freezer.