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Food And Nutrition

Chocolate Angel Food Cake Recipe



We have come up with a detailed guides on preparing your delicious Chocolate Angel Food Cake Recipe, from choosing the right ingredients to serving the meal with your lovely and wonderful family. Let’s start with ingredients.


For Cake:

  • 1 1/2 cups (370 milliliters) egg whites, about 10 to 12 large eggs
  • 1 1/2 cups granulated sugar, divided
  • 1 cup (120 grams) cake flour
  • 1/4 cup (25 grams) unsweetened cocoa powder, natural or Dutch-process
  • 1 1/2 teaspoons cream of tartar
  • 1/2 teaspoon fine salt
  • 2 teaspoons pure vanilla extract

For Optional Frosting:

  • 2/3 cup (113 grams) semisweet chocolate chips
  • 2/3 cup (113 grams) milk chocolate chips
  • 2/3 (158 milliliters) cup heavy cream
  • Pinch fine salt
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup (113 grams) room temperature unsalted butter, cut into 1/2-inch pieces
  • 1/4 to 1/2 cup shaved semisweet chocolate, for garnish, optional


Make the Cake

  1. Gather the cake ingredients.

  2. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Alternatively, use an electric hand mixer. Let stand for about 30 minutes to bring to room temperature.

  3. Meanwhile, sift 1 cup of granulated sugar, cake flour, and cocoa into a medium bowl. Sift again and set aside (reserve the sifter, you will use it again). Position a rack in the center of the oven and heat to 350 F.

  4. With the mixer on medium speed, beat the egg whites until frothy.

  5. Add the cream of tartar and beat on high speed, gradually adding the remaining 1/2 cup of sugar. Continue beating for 3 to 5 minutes, until stiff peaks form. Beat in 1/2 teaspoon of salt and 2 teaspoons of vanilla extract.

  6. Sift half of the flour-cocoa mixture over the beaten egg whites and gently fold it in with a spatula until blended but still streaky.

  7. Sift the remaining flour-cocoa mixture over the egg whites and continue folding until well combined.

  8. Spoon the batter into a two-piece 9.5-inch tube pan. Run a butter knife or spatula through the batter to release any air bubbles.

  9. Bake the cake for about 38 to 42 minutes, or until a wooden skewer or cake tester inserted into the cake comes out clean.

  10. Invert the pan and cool the cake completely.

  11. Slide a knife or spatula around the pan and center tube to loosen the cake. Grasp the center tube to remove the cake from the outer pan; use a knife or spatula to release the cake from the bottom of the pan.

  12. Place the cake on a cake plate or cake stand and dust with confectioners’ sugar, or frost with the optional fluffy chocolate frosting. If desired, garnish with shaved chocolate.


  1. Gather the frosting ingredients.

  2. Put the semisweet and milk chocolate chips in a heat-safe bowl; set aside.

  3. Pour the cream into a small saucepan and cook over medium heat until steaming hot. Do not let the cream boil.

  4. Pour the cream over the chocolate chips and let stand for 5 minutes. Stir until melted. If there are still lumps of chocolate, place the bowl over a saucepan of simmering water and stir until smooth. Alternatively, microwave on low in short bursts, stirring frequently, until the mixture is smooth.

  5. Let the chocolate mixture stand, stirring every 15 minutes, until cooled to room temperature, about 70 F to 75 F. Cooling will take about 1 to 2 hours.

  6. Add a pinch of salt, the vanilla, and 2 to 3 pieces of butter to the chocolate mixture. Beat with an electric mixer with whisk attachment on low speed, adding the butter a few pieces at a time until smooth and well combined. Alternatively, use a stand mixer fitted with the whisk attachment.

  7. Increase the speed to high and beat for about 4 to 5 minutes, scraping down the bowl as needed.

  8. Frost the cake, garnish with the shaved chocolate, if desired, and served.

How to Store

  • The frosted or unfrosted chocolate angel food cake may be stored, covered or wrapped, at room temperature for 2 to 3 days or in the refrigerator for up to 1 week.
  • To freeze the cake, arrange slices on a baking sheet and freeze until solid. Wrap the individual pieces and put them in a resealable freezer bag. Freeze for up to 6 months.
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Food And Nutrition

How To Make Baileys French Toast




Baileys French toast is made of fluffy, sweet challah bread soaked in a Baileys-infused egg wash and topped with a decadent chocolate and Baileys sauce. It’s easy to make, and the Irish cream offers so much flavor that you barely need to add any other ingredients.

Challah or brioche bread works best for this recipe since they are thick, rich, and already have great flavor. However, you can use another bread of your choice. Thinner, less sturdy bread will need less time soaking in the egg wash and will have a shorter cooking time.

This French toast can be served any time of the year. It’s great for Christmas morning or St. Patrick’s Day, but it’s also delicious on a weekend or served for a springtime brunch. It can easily be doubled or tripled for larger groups and you can turn it into an overnight French toast bake.


For the French Toast:

  • 4 large eggs
  • 3/4 cup milk
  • 1/4 cup sugar
  • 1/4 cup Baileys Irish Cream
  • 1 teaspoon vanilla extract
  • 4 to 6 slices challah bread
  • 2 tablespoons butter

For the Chocolate Sauce:

  • 4 ounces dark chocolate
  • 2 tablespoons heavy cream
  • 2 teaspoons Baileys Irish cream

For Serving:

  • Whipped cream, optional
  • Fresh strawberries, optional

Steps to Make It

Make the Challah French Toast

  1. Gather the ingredients.

    Bailey's French toast ingredients
  2. Whisk eggs in a shallow bowl until whites and yolks are completely incorporated.

    Whisked eggs in a shallow container
  3. Add in milk, sugar, Baileys, and vanilla extract to eggs and whisk again.

    Egg batter whisked together in a ceramic dish
  4. Soak each slice of bread in egg mixture, making sure to coat both sides. Soak for a minute or so, longer if bread is extra thick, and less time if you are using a thinner bread.

    bread soaking in egg wash
  5. Heat a skillet with a tablespoon of butter on medium-low heat. Cook French toast for 3 minutes per side, or until golden brown and heated through.

    cooked French toast in the pan
  6. Keep finished French toast warm in a 200 F oven. Cook remaining French toast using remaining butter. While the French toast is cooking, gather ingredients for chocolate sauce.

Make the Chocolate Sauce

  1. Gather the ingredients.

    chocolate sauce ingredients
  2. Add chocolate chips, heavy cream, and Baileys to a microwave-safe bowl. Heat on high for 30 seconds, stir, and then heat again in 15-second increments until the mixture is completely melted.

    chocolate sauce in a bowl with a spoon
  3. Drizzle French toast with chocolate sauce and top with whipped cream and strawberries if you wish.

    Baileys French Toast with chocolate sauce, whipped cream, and strawberries
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Food And Nutrition

Lamb rogan curry




This is a gentle, full-flavoured curry of Persian origin. It is worth grinding your own cardamom for an authentic flavour and mixing your own spices for the paste. If time is short, use a good-quality, shop-bought medium curry powder (about 1–2 tablespoons) instead.


For the curry paste

  • 10 green cardamom pods
  • ¼ tsp ground cloves
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 2 tsp ground turmeric
  • 1 tbsp garam masala
  • 4 tbsp tomato purée
  • 1 tbsp sunflower oil

For the lamb curry

  • 1 tbsp sunflower oil
  • 1kg/2lb boneless leg of lamb, cut into 2cm/¾in cubes
  • 2 large onions, sliced
  • 3 garlic cloves, crushed
  • 1 red chilli, seeds removed and diced
  • 450ml/16fl oz lamb or beef stock
  • 2 cinnamon sticks
  • 3 bay leaves
  • 1 tbsp light muscovado sugar
  • 150g/5½oz full-fat Greek-style yoghurt
  • salt and freshly ground black pepper
  • small bunch coriander, chopped, to garnish
  • freshly steamed rice, to serve


  1. To make the curry paste, place the cardamom pods in a small bag. Bash the pods with a rolling pin to release the seeds. Place the seeds in a pestle and mortar and grind to make a fine powder. Tip into a bowl, add the remaining paste ingredients and mix to a paste.

  2. To make the curry, heat the oil in a large ovenproof frying pan or flameproof casserole over a high heat. Add the lamb cubes and brown in two batches to seal. Remove the lamb with a slotted spoon and set aside.

  3. Preheat the oven to 150C/130C Fan/Gas 2.

  4. Add the onion to the pan and fry for a few minutes. Add the garlic and chilli and fry for a few seconds. Return the lamb to the dish, add the curry paste and fry for a few minutes to bring out the flavour. Pour in the stock and add the cinnamon, bay leaves and sugar. Season with salt and pepper, cover with a lid, bring to the boil and transfer to the oven for about 1½ hours, or until the lamb is tender.

  5. Just before serving, add the yoghurt and stir until smooth. Remove the cinnamon and bay leaves, check the seasoning and sprinkle with the coriander. Serve with rice.

READ ALSO  How To Prepare Sourdough Waffles Recipe

Recipe Tips

This curry can be made up to 2 days ahead. Add the yoghurt just before serving (it also freezes well without the yoghurt).

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Food And Nutrition

Green vegetable and feta pie




Crisp, golden pastry with a light butter bean, greens and feta filling make this perfect for a summer dinner. Nothing goes to waste in Dr Rupy’s recipe. It’s the tastiest way to eat loads of greens.

Each serving provides 498 kcal, 24g protein, 42g carbohydrate (of which 7g sugars), 23g fat (of which 11g saturates), 13g fibre and 2.3g salt.


  • olive oil
  • 1 head spring greens, shredded
  • 2 courgettes (roughly 350g/12oz), grated
  • 3 garlic cloves, crushed or grated
  • 400g tin butter beans, drained
  • 400g/14oz frozen spinach, defrosted and drained thoroughly
  • 2 free-range eggs, beaten
  • 150g/5½oz feta, crumbled
  • 1 lemon, finely grated zest only
  • 1 tsp dried oregano
  • ½ tsp dried mint
  • pinch ground nutmeg (optional)
  • 200g/7oz filo pastry
  • 30g/1oz butter, melted
  • pinch sesame seeds
  • salt and freshly ground black pepper


  1. Heat a splash of oil in a large, non-stick frying pan and add the spring greens and a pinch of salt. Fry for 4-5 minutes, until softened and slightly caramelised. Tip onto a plate lined with a couple of sheets of kitchen paper and leave to cool.

  2. Add a little more oil to the pan, then fry the courgettes and garlic for 2–3 minutes, until softened. Add to the plate with the spring greens and cover with more kitchen paper. Put a second plate on top and press down to squeeze out as much excess moisture as possible.

  3. Tip into a large bowl and add the butter beans, spinach, eggs, feta, lemon zest, herbs and nutmeg, if using. Give everything a good stir, breaking up the butter beans as you mix. Season with salt and pepper.

  4. Preheat the oven to 200C/180C Fan/Gas 6.

  5. Grease the inside of a non-stick, oven-proof frying pan with olive oil and lay a sheet of filo on top. Drizzle with oil, then top with a second sheet of filo, laid at a right angle to the first. Continue layering the filo in alternate directions, drizzling with oil between each sheet, until you’ve used up all the pastry.

  6. Spoon the filling into the middle of the pastry, then gather the edges in the centre and press together to seal, using oil to help. Brush all over with the melted butter, making sure the surface is completely covered and allowing any excess butter to run down the edges. Sprinkle over the sesame seeds.

  7. Set the pan over a medium-high heat and cook for 2–3 minutes until the underside of the pastry starts to turn golden-brown. Place the pan into the oven and bake for 30 minutes until golden and crisp.

  8. Leave the pie to cool slightly, then slide onto a board and slice into wedges to serve.

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