Soon after and many eggs later I realized the key to success with this type of cake is in the meringue. Yup, that would be the egg whites and sugar! And the key to success with meringue is in recognizing when the egg white is at the soft peak stage. Then and only then should the sugar be introduced in a slow and steady stream. After achieving success with your meringue the rest is a matter of following the authors directions. Rose Levy Beranbaum's version of Chocolate Angel Food Cake was easy to follow and.....well you'll see what we thought at the end, so read on.
superfine sugar (superfine is very important)
cake flour or Wondra flour (I used cake flour)
cream of tarter
Whisk half the sugar, flour and salt together; set aside. In the bowl of a stand mixer using the whisk attachment, the egg whites and cream of tarter is beaten until soft peaks are foamed.
The balance of the sugar is gradually added with the mixer running on a medium-high speed. Continue beating until stiff peaks form.
Carefully and slowly fold in the dry ingredients. Then fold in the grated chocolate, again careful not to deflate the batter.
Empty the batter into a tube pan and bake on 350 degrees for 25-40 minutes. The last step to success is to turn the cake pan upside down for 1 1/2 hours to cool completely.
There are many ways to finish off an Angel Food Cake. You can simply dust with powdered sugar, drizzle with chocolate, top with ice cream and on and on. My family wanted it simply "as is" for their first taste. We found this cake to be moist, tender, and simply delicious. Perhaps tonight it should sit next to a scoop of ice cream!