This chocolate food cake has a mild chocolate flavor with a soft and spongy texture, what is really great about this cake is that it has no butter no oil no egg yolks. The main ingredient is egg whites so to begin to preheat your oven to 350 degrees Fahrenheit and then you will need a 10 inch that’s 25 centimeters tube pan and you want to use a pan that’s in two pieces so that the cake will come out easily. Start by mixing the dry ingredients together so you will need sifted cake flour that means you sift the cake flour and then measure it. If you don’t have cake flour if you can’t find it you could use all-purpose flour and then sift that.
You will also need granulated white sugar, add it to the flour and to the flour add in kosher salt and unsweetened cocoa powder you can use any regular unsweetened cocoa or Dutch-process whatever you have in the house and then sift that because as you know cocoa powder typically has a lot of lumps, whisk the dry ingredients together you could also sift them to get air in there you want to make sure everything is all mixed together.
If you have an electric mixer, use the whisk attachment otherwise you could just use a hand mixer now you will need egg whites and bring them to room temperature because they will whip a lot of foot like to their full height if they’re at room temperature. Whenever you’re whipping egg whites make sure that your bowl is clean and free of grease and very dry and the same thing as your whisk. Beat this on medium speed just until foamy just to break up the egg whites and then we are going to add the cream of tartar.
Add the cream of tartar to stabilize whites and help them whip to their full height. If you can’t find it you can leave it out. Continue beating in medium speed just until soft peaks form. To sweeten the meringue, add white granulated sugar gradually, like a tablespoon at a time with the mixer running and continue to beat until you have a really nice stiff but shiny peak you don’t want them dry you want them nice and shiny.
Next, use a large bowl and transfer the meringue in there and fold the dry ingredients in. Fold the dry ingredient over the top of the meringue and fold it in using a rubber spatula or wire whisk and just fold it in. You do not want to do it with a wire whisk with a stand mixer because you could overmix the dry ingredients and then deflate the egg whites.
Pour the batter into the pan using a spoon to level it up and run a metal spatula or knife through the batter to get rid of any air pockets you can also bang your pan on the counter. Bake in the oven for about 35 – 45 minutes or until a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when gently pressed. Do not over bake.
Immediately upon removing from the oven invert (turn upside down) the pan. Suspend the pan by placing the inner tube on the top of a flat-topped glass so as it cools it won’t lose volume. Allow the cake to cool completely (about 1 ½ hour).
Run a metal spatula or knife around the sides and center core of the pan to loosen the cake and then remove the cake from the pan. Next, run a metal spatula or knife along the bottom of the pan and remove it. Place onto a serving plate or cake platter. This cake can be eaten alone with just a dusting of cocoa powder or coated with chocolate ganache. The cake will keep covered for a few days at room temperature or for about a week in the refrigerator.
- 1 1/2 cups (360 ml) egg whites (you will need about 12 large egg whites)
- 1 1/2 cups (300 grams) granulated white sugar, divided
- 1 cup (100 grams) sifted cake flour
- 1/4 cup (25 grams) unsweetened cocoa powder (regular or Dutch-processed), sifted
- 1/4 teaspoon salt
- 1 teaspoon cream of tartar
- 2 teaspoons pure vanilla extract
- Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Have ready an ungreased 10 inch (25 cm) two-piece tube pan.
- Separate the eggs, whites in one bowl and yolks in another. Cover whites (you need 1 1/2 cups (360 ml)) with plastic wrap and bring to room temperature (about 30 minutes). Cover yolks and store in refrigerator or freezer for another use.
- In another bowl, whisk or sift together 3/4 cup (150 grams) granulated white sugar, the sifted cake flour, sifted cocoa powder, and the salt.
- In your electric mixer, with the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form.
- Gradually beat in the remaining 3/4 cup (150 grams) granulated white sugar, a tablespoon at a time, until stiff and glossy peaks form. Beat in the vanilla extract.
- Sift the flour mixture (about one-quarter of the flour mixture at a time) over the egg whites, and gently fold the flour into the egg whites using a rubber spatula or wire whisk.
- Pour the batter into the pan and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the oven for about 35 – 45 minutes or until a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when gently pressed. Do not over bake.
- Immediately upon removing from the oven invert (turn upside down) the pan. Suspend the pan by placing the inner tube on the top of a wine bottle or flat-topped glass.
- Allow the cake to cool completely (about 1 1/2 hours). Then run a metal spatula or knife around the sides and center core of the pan to loosen the cake and then remove the cake from the pan.
- Next, run a metal spatula or knife along the bottom of the pan and remove it. Place onto a serving plate. The cake will keep covered for a few days at room temperature or for about a week in the refrigerator.
- This cake can be eaten alone with just a dusting of cocoa powder or confectioners’ sugar. It can be served with fresh berries and softly whipped cream.