I always thought that if a kid can read, he can cook. However, as I get more and more into cooking, I’m learning it ain’t necessarily so. The watchful eye of a parent, or anybody at all who knows what they’re doing, is a wonderful thing.
Now that he’s seven, my pal Will is reading gang-busters. So shouldn’t he be able to cook? Try this easy recipe with your literate youngster and see for yourself.
When you’re starting out, advice can be helpful. Nothing beats experience.
Heavenly chocolate angel cake
8 servings (249 calories, 0.5 grams fat, 53 grams carbs and 8 grams protein per serving)
- 1 ounce (1/4 cup + 1 tablespoon) unsweetened Dutch-processed cocoa
- 1/4 cup boiling water
- 2 teaspoons vanilla
- 1 3/4 cups sugar (12.25 ounces)
- 1 cup (3.5 ounces) sifted whole-wheat pastry flour
- 1/4 teaspoon salt
- 16 large egg whites (2 cups or 17 ounces)
- 2 teaspoons cream of tartar
- Preheat oven to 350F.
- In a medium bowl combine cocoa and boiling water. Whisk until smooth. Add vanilla.
- In another medium bowl combine 3/4 cup sugar, flour and salt and whisk to blend.
- In a large bowl beat the egg white until frothy. Add cream of tartar and beat until soft peaks form when the beater is raised. Gradually beat in the remaining 1 cup of sugar or add the stevia equivalent.* Beat until stiff peaks form.
- Put 1 cup of egg whites in the cocoa mixture.
- Dust the flour mixture, 1/4 cup at a time, over the remaining egg whites and fold in quickly and gently with a slotted spoon.
- Whisk the cocoa and egg white together, then fold into the batter until uniform.
- Pour into an ungreased 10-inch tube pan.
- Run a small metal spatula through the batter to prevent air pockets.
- Bake for 40 minutes or until the cake tester comes out clean. The centre rises above the pan when baking and sinks slightly when done. The surface has deep cracks.
- Invert the pan, placing the tube opening over the neck of a soda bottle to keep it well above the counter top, and cool for about 1 1/2 hours.
- Loosen the cake with a long metal spatula and invert on a serving plate. Decorate.
*Tips: This cake is high in protein and antioxidants and low in fat, but high in sugar. Substitute some of the sugar with stevia if you want to reduce empty calories. If you replace too much of the sugar with stevia, the texture will not be as light, though. Use the left-over yolks to make custard or lemon curd.
This recipe is based on one in The Cake Bible, by Rose Levy Beranbaum and Dean G. Bornstein, p. 162.
How spun sugar takes the cake – A gluten-free angel cake recipe dressed for a party.