When I was growing up, Chocolate Cream Angel Food Cake was a family birthday tradition. Each year, for each family member, my mother would carefully separate eggs, whip them, fold in flour, and gingerly place the delicate cake in the oven. Once baked she would dig out a trench in the center of the cake and fill it with chocolate whipped cream. My brother and I never asked for a different cake for our birthdays – mom’s Waldorf Angel Food was the best cake we’d ever had!
After marrying and having my own crazy kids, I was excited (and a little nervous) to carry on the angel food cake legacy. Then, gluten and egg-intolerance hit my family. There went my beloved birthday tradition! Thankfully, after a few years of bitter longing (I’m only slightly exaggerating) the GAPS diet brought back some hope – a.k.a. eggs – into my life.
One of the first things I did as a recovering egg-intolerant was make my dear mother a gluten-free angel food cake for her 50th birthday. 🙂
Of course I complied willingly.
- Preheat oven to 325.
- In medium bowl whisk together flour, starch, 1/2 of the evaporated cane juice, guar gum, and the salt. Set aside.
- In separate large bowl, whip egg whites until frothy. Add in cream of tartar and continue to beat. Slowly add in remaining evaporated cane juice and vanilla extract and beat until soft peaks form.
- Sift 1/4 cup of the flour mixture over egg whites, folding in carefully with a rubber spatula. Repeat until all flour mixture has been incorporated and no dry streaks remain.
- Carefully pour mixture into an ungreased 10 inch tube pan.
- Run a butter knife or spatula around the edges and through the center of the batter to make sure there are no large air pockets.
- Transfer pan to the oven and bake for 60-70 minutes, or until crust is golden-brown and cracked, and cake springs back lightly when touched.
- Tip cake pan upside down and cool completely before trying to remove cake.
- When completely cooled, slice around the edges of a pan with a serrated knife, then gently remove the outer edge of the pan.
- Flip cake upside down and, using a serrated knife, slice off the bottom (which is now the top) about 1 inch from the top of the cake. Carefully set aside. This is the 'lid' of the cake.
- Using a steak knife, cut a circle around the diameter of the cake about 1 inch inside. Cut another circle about an inch from the first circle.
- Take a fork and carefully dig out a 1x1 inch trench. Set the trench aside, or devour immediately if no one is watching.
- Fill the trench with chocolate cream frosting.
- Replace the 'lid' of the cake over the trench and continue to frost entire cake as desired.
- It's very important to make sure your egg whites are room temperature and that whatever extract you use contains NO oil.
- 1 pint whipping cream
- 1/4 c. cocoa powder
- 1/3-1/2 c. honey, depending on how sweet you like your chocolate
- Whip cream until peaks begin to form.
- Sift cocoa over the cream and beat to combine.
- Drizzle with honey and beat to combine.
- Cream whips best when beat with chilled beaters in a chilled bowl. I usually stick my bowl and beaters in the freezer for about 20 minutes before whipping the cream.
What’s one of your family’s favorite birthday traditions?
This recipe is shared at Allergy Free Wednesdays, Anti-Procrastination Tuesday, Awesome Life Friday, Brag About It, Do Tell Tuesday, Family Fun Friday, Fat Tuesday, Five Friday Finds, Foodie Friday, Fridays Unfolded, Frugal Crafty Home, Full Plate Thursday, Gluten Free Fridays, Gluten Free Wednesdays, Good Tips Tuesday, Let’s Get Real, Mama Moments Monday, Marvelous Monday, Merry Monday, Mostly Homemade Mondays, Mouthwatering Mondays, Natural Family Friday, Raising Homemakers, Real Food Fridays, Saturday Night Fever, Shine, Show Me Saturdays, Simple Saturdays, Simply Natural Saturdays, Tasty Tuesdays, Thank Goodness It’s Monday, Two Cup Tuesday.