Chocolate Angel Food Cake With Macerated Strawberries
|Cake flour||1 Cup (16 tbs)|
|Unsweetened cocoa powder||1⁄3 Cup (5.33 tbs)|
|Egg whites||10 Large (At Room Temperature)|
|Cream of tartar||1 Teaspoon|
|Vanilla extract||2 Teaspoon|
|For macerated strawberries:|
|Fresh strawberries||2 Pint, hulled and sliced|
|Sugar||1⁄4 Cup (4 tbs)|
|Grated orange zest||1 Teaspoon|
|Fresh orange juice||1⁄4 Cup (4 tbs)|
1 To make the cake, preheat the oven to 350°F. Combine the cake flour and cocoa powder in a small bowl; sift twice.
2 With an electric mixer on medium speed, beat the egg whites in a large bowl until thick and foamy. Gradually sprinkle in the sugar, cream of tartar, and salt; continue beating until medium peaks form, 3-5 minutes.
3 Gently fold one-third of the flour mixture into the beaten whites with a rubber spatula until well combined; repeat 2 more times. Fold in the vanilla just until blended.
4 Pour the batter into a 10-inch tube pan. Tap the pan lightly on the counter to help remove any air bubbles; smooth the top of the batter. Bake until a toothpick inserted in the center comes out clean and the cake begins to pull away from the sides of the pan, 35-40 minutes. Invert onto a bottleneck or inverted metal funnel and cool completely. To loosen, run a knife around the sides of the pan and the center tube. Unmold the cake onto a serving plate.
5 Meanwhile, to make the macerated strawberries, combine all the ingredients in a large bowl. Refrigerate, stirring occasionally, until the sugar dissolves and the flavors are blended, about 1 hour or overnight.