Chocolate-Orange Angel Food Cake
Submitted by fivefootone
Chocolate angel food cake hollowed out and filled with orange sherbet. A frozen dessert that pairs airy cocoa sponge with tangy citrus ice. Fat-free cake, too.
YIELD
1 cakePREP
30 minCOOK
35 minREADY
1 hrsThis cake pulls double duty as both a baked dessert and a frozen treat. A cocoa-laced angel food cake gets baked, cooled, hollowed out, stuffed with orange sherbet, and frozen solid.
Slice into it and you get a ring of fluffy, chocolatey sponge wrapped around a bright, tangy core of orange sherbet. The contrast between the light-as-air cake and the creamy frozen center is something special.
The angel food base is naturally fat-free since it’s built entirely on whipped egg whites. The sherbet adds the color, the citrus punch, and the frozen element that makes this a real crowd-pleaser on a hot day.
Kitchen Tips
- Beat the egg whites until stiff and glossy; underbeating is the most common reason angel food cakes fall flat
- Fold the cocoa mixture in gently, one tablespoon at a time, so you don’t deflate the meringue
- Cool the cake fully inverted on a bottle or funnel for 2 hours before removing from the pan
- Hollow out the cake carefully, leaving 1-inch walls on all sides so it holds its shape when frozen
- Let the sherbet soften just enough to scoop and spread before filling the cavity
Ingredients
Directions
Move oven rack to lowest position.
Heat oven to 375℉ (190℃).
Sift together powdered sugar, flour, and cocoa.
Beat egg whites and cream of tartar in large bowl on medium speed until foamy.
Beat in granulated sugar, 2 tablespoon at a time, on high speed, adding salt with the last addition of sugar.
Continue beating until stiff and glossy.
Do not underbeat.
Sprinkle cocoa mixture, 1 tablespoon at a time, over meringue, folding in just until cocoa mixture disappears.
Spread batter in ungreased tube pan, 10×4 inches.
Gently cut through batter with metal spatula.
Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly.
Invert pan onto metal funnel or glass bottle about 2 hours or until cake is completely cool.
Remove from pan.
Slice off top of cake about 1 inch down; set aside.
Cut down into cake 1 inch from outer edge and 1 inch from edge of hole, leaving substantial inchwalls inch on each side.
Remove cake within cuts with curved knife or spoon, being careful to leave a base of cake 1 inch thick.
Spoon sherbet into cake cavity; smooth top.
Replace top of cake. Cover and freeze about 3 hours or until firm.
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