There are a couple of things I'm celebrating today. First of all, it's my blog's first anniversary! Many bloggers say how they didn't realize how the year went, how time flies, etc. but in my case, I feel it's not been a year but more that that. I've lived every moment of my wonderful and many times nervous blogging experience, wondering how long I can continue. More on my blogging life later...
Second, it's Valentine's week and month :D. I know I didn't post an appropriate recipe on Valentine's Day but then haven't you heard? Better late than never!
I thought it would be a good idea to collaborate everything and so, I baked Chocolate Angel Food Cake. But since everything is so special at the moment, I went a further step ahead and decorated it with Raspberry Swiss Meringue Buttercream. I made roses all over the top and filled the little empty spaces with piped flowers, please excuse my piping skills. I also wanted to make roses on the sides, but they just refused to hold up.
This cake is special as it's the first time that my angel food cake has turned out the way it should. Not that I've tried many times before, just once actually when the egg whites didn't whip up right and the cake turned turned out to be a sticky gooey mess.
There are a couple of things that are always stacked in my freezer, one of them being swiss meringue buttercream. I added raspberry jam to it, mixed it for some time and voila! a tasty silky smooth buttercream in just a few minutes! ready to be piped into some beautiful roses!
Note: If you are planning to just simply frost the cake, halve the frosting recipe.
Makes a 7 inch Chocolate Angel Food Cake
Recipe Source: Bakingyummies
For the Cake
100 grams / 3.5 ounces cake flour
20 grams / 1/4 cup unsweetened cocoa powder
190 grams + 45 grams / 6.7 ounces + 1.5 ounces caster or superfine sugar
6 large egg whites at room temperature
1/2 teaspoon regular salt
1 teaspoon pure vanilla extract
1 teaspoon cream of tartar
For the Frosting
250 grams / 9 ounces Swiss Meringue Buttercream at room temperature
100 grams / 3.5 ounces Raspberry jam
Preheat the oven to 175 degrees C / 350 degrees F.
Sift together the cake flour and cocoa in a bowl. Add the 45 grams / 1.5 ounces caster sugar and using a hand held whisk, very thoroughly mix the ingredients, about a minute.
In the bowl of a an electric mixer, fitted with the whisk attachment and on medium speed, beat the egg whites, cream of tartar, salt and vanilla extract until foamy. Increase the speed and whisk until stiff but not dry peaks form.
Sift the flour mixture over the egg white mixture. Gently fold until all the flour is incorporated. Pour the batter into a 7 inch / 18 cms ungreased angel food cake pan.
Run a metal spatula or a knife through the batter to remove any air bubbles. Smooth the top with a spatula and bake in the preheated oven until a cake tester inserted near the center tube comes out clean.
Immediately place the pan upside down on the counter. My cake pan has got feet to support it. If yours doesn't, place the pan on an inverted glass or something that will hold the pan's weight.
Once the cake is completely cooled, run a metal spatula around the edges, along the center tube and the base of the pan to remove the cake.
For the frosting, process the jam in a food processor or a blender with quick on / off to smooth it out. Combine the Swiss meringue buttercream and the jam and using a hand blender or a stand mixer with paddle attachment, mix until both the ingredients are incorporated well.
Decorate the cake as you wish. To make the roses, I used a Wilton 1M tip.
Storage Suggestions: Though best served on the day it's baked, unfrosted angel food cake can be stored at room temperature for up to a day or in the refrigerator for up to 4-5 days. Frosted cake can be stored in the refrigerator for up to 3 days.