Fighting Covid from the Couch
Over the past two weeks, I have typed over 100 recipes for a Recipe Book project I am trying to complete this year. We have been sick, so that means I have been stuck on the couch going through my recipe books and notes. I found so many family favorites that have been forgotten. Heavenly Baked Chicken and Grandma’s Chicken-n-Dumplings. I also came across this old Chocolate Cinnamon Angel Food Cake Recipe that my uncle made many years ago. I honestly haven’t made it in many years myself, but I knew as soon as I felt better I was going to make this cake!
My Great-Grandma’s Bundt Pan
I adored my great-grandma. She loved when we visited. She kept a closet full of old puzzles and games for us to play with and even had a twin bed in a small bedroom at the back of her house that we stayed in sometimes when we slept over. She always had a pitcher of cold water in her refrigerator and Campbell’s Chicken with Stars soup for us to eat. We watched Wheel of Fortune, Jeopardy and the Braves baseball at night. I can still picture her sitting in her recliner. There are so many great memories at her house!
This Bundt pan is my treasure from Great-Grandma’s kitchen. I use it for Monkey Bread, Apple Cake and now this amazing Chocolate Cinnamon Angel Food Cake.
This Cake is simply divine! I hope you will try making it sometime soon and leave me a comment!
Chocolate Cinnamon Angel Food Cake
Ingredients
- 1/4 Cup Unsweet Cocoa Powder
- 1 tsp. Ground Saigon Cinnamon
- 2 tsp. Vanilla Extract
- 1/4 Cup Boiling Water
- 1 3/4 Cups Granulated Sugar
- 1 Cup Plain Flour, sifted
- 1/4 tsp. Kosher Salt
- 16 Egg Whites
- 2 tsp. Cream of Tartar
- Coconut Whipped Cream, for garnish
Instructions
- Preheat oven to 350 degrees. In a medium mixing bowl, combine cocoa, cinnamon, vanilla and boiling water with a whisk until smooth. Set aside.In a separate bowl, combine 3/4 cup sugar, plain flour and salt. Whisk to mix and aerate. Set aside. In a stand mixer, beat egg whites on medium speed until frothy, add cream of tartar, and beat until soft peaks form. Now add the reserved 1 Cup of Granulated Sugar, 1/4 cup at a time while continuing to beat the egg whites until stiff peaks are formed. Remove 1 cup of the egg white mixture and add to the cinnamon cocoa mixture, whisking until it is combined. Now, over the egg whites you will dust the flour mixture in four or five batches as you gently fold in each "dusting" with a wire whisk. Once that is combined, fold the cocoa mixture into the egg white batter until it is uniform in color. Be gentle as you fold it, trying to keep as much air in the mixture as possible. Pour the batter into an uncreased pan until it is 3/4 inch from the top. Run a butter knife through the batter to remove air pockets. Bake for 40 minutes at 350 degrees. The cake will be risen out of the pan and will have deep cracks in the surface when it is done. To remove the cake, invert over a clean cake plate and allow to cool for 2 hours. Carefully remove the cake from the pan. Cut into 12 equal slices and serve with a generous portion of Coconut Whipped Cream for garnish.
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