Spring chocolate angel cake

One of my favorite hobbies is the research for new recipes. At the same time I am thinking that a lot of people worldwide are looking for ideas and recipes that are quick in preparing. So this chapter of chocolate angel cake combined with the fruits that you like is highly recommended to those who wish to bake and prepare a cake (even a birthday cake) the same day.

I love angel cakes, although I am still looking for the perfect recipe to present you. My highest expectation is to find the proper recipe to make a delicious naked cake. But what is exactly an angel cake.

I would definitely put the angel cakes to the sponge cake category with a few specific distinctions: use of 4 ingredients out of which we use only the egg whites. It's a kinf of pain d'espagne but very moist and very fluffy. What counts is the egg whites volume, combined with flour and sugar... and a nice extract for more flavor. Soon you will find in my blog a basic recipe for angel white cake. I am still working on various recipes and contents but I am reaching the final point.

I strongly recommend you to make this cake for two reasons:

It's a light cake with very balanced quantities of ingredients. No butter.

The second reason is that you have a cake made with egg whites. Healthier solution for those who avoid the egg yolks. Once you cut this cake, you will realize that its texture is different. It's like a mousse cake...!!

Today I propose you this chocolate angel cake that you can decorate with the fruits and sauces that you like.

Preparation of cake 15'

Baking 35-45' (depending on the oven)

Decoration 10-30 minutes (depending on your imagination and ideas to combine)

Waiting time 1h

For my decoration I have spent 20 minutes

Use an angel cake form or silicone individual angel cake forms

Ingredients

85 gr of corn oil (I am in France and I usually use huile de pepins)

2 tsps of vanila extract

150 gr of milk

150 gr of all purposes flour

30 gr of cocoa powder

2 pinches of salt

2 tsps of baking powder

12 egg whites

180 gr of caster sugar

Optional senario of decoration like in the pictures

For the chocolate ganache

100 gr dark chocolate

100 gr fresh liquid cream

1 tbsp of honey

Fruits that you like. I used strawberries raspberries and bananas. Depending on the season frost you cake with any king of fruit that could give colours and taste.

A few spoons of whipped cream

Prepare the chocolate ganache

Boil fresh liquid cream in a sauce pan.

Pour the liquid to the dark chocolate cut in little pieces in a bowl. Let it soften for a few seconds. Mix with a spatula until you have an homogenized and shiny ganache. Add the honey and mix well. Leave aside to cool and become slightly thich (not very thick but easy to spread)

Prepare the cake. Preheat the oven to 170 C degrees.

Put the flour, cocoa powder, salt and baking powder in a bowl. Mix them.

Add the liquid ingredients (oil, milk and vanilla extract) to the flour mixture and whisk them to be well incorporated,

Beat the egg whites in the mixer. Once they start having volume and becoming fluffy add the sugar in three times. Make a beautiful meringue that stands. It's not necessary to beat the egg whites until they make a tight meringue. A soft meringue is the target. This way it will enable us perfectly homogenize it with the rest of the ingredients.

Add two tablespoons of the meringue in the chocolate mixture. Whisk them very well until they look like a mousse. Then little by little, add the rest of the meringue by mixing softly with a silicone spatula. The main target is to have a fluffy chocolate mousse like mixture.

Cut a little circle in the same size like the bottom of the angel cake. No need to grease and flour the form. Just cover the bottom of the cake only with the baking paper.

Pour the mixture in the angel cake form. Bake the cake for 35-45' (depending on the oven) The top of the cake could very possibly have little cracks in surface. Don't worry it's normal.

Once the cake is baked, inverse the form to a surface covered with baking paper and let it cool well (for an hour ideally).

Decorate the cake by spreading the chocolate ganache all over. Place on top the fruits that you like.

Considering that the angel cake has a hole in the middle, you could optionally fully cover it sugarless whipped cream.

The recipe and the pictures are exclusive property of L'Atelier Sucré d' Eleni