Black and White Angel Food Cake

Here is another light dessert that will satisfy both vanilla and chocolate lovers alike.

Black and White Angel Food Cake

recipe courtesy of Confessions of a Foodie Bride

1 cup cake flour
1 ½ cups granulated sugar, divided
½ teaspoon cream of tartar
¼ teaspoon salt
12 large egg whites
1 teaspoon fresh lemon juice
½ teaspoon vanilla extract
3 tablespoons Dutch process cocoa
Vanilla Bean Whipped Cream, recipe follows

Preheat oven to 325°F. Lightly spoon flour into a dry measuring cup; level with a knife. Whisk with ¾ cup sugar in a small bowl and set aside.

Place cream of tartar, salt, and egg whites in the bowl of your mixer fitted with the whisk attachment. Beat on high speed until foamy. Slowly add remaining ¾ cup sugar, ¼ cup at a time, beating until stiff peaks form.

Add lemon juice and vanilla extract (not bean). Sift flour mixture over egg whites, ¼ cup at a time and fold in after each addition.

Spoon half of batter into an ungreased 10-inch tube pan. Break air pockets by cutting through batter with a knife. Use a rubber spatula or large spoon to gently create indentations in the batter so the chocolate batter can settle lower in some places.

Sift cocoa over remaining batter; fold in. Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife.

Bake for about 45 minutes or until cake springs back when lightly touched. Invert pan and cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.

Serves 12

Vanilla Bean Whipped Cream

recipe courtesy of Confessions of a Foodie Bride

1 cup heavy whipping cream
1 vanilla bean
2 tablespoons sugar

To make the whipped cream, add heavy cream and sugar to the bowl of your mixer fitted with the whisk attachment. Split and scrap the vanilla bean and add the scrapings to the mixer bowl. Whisk on high for about 2 minutes, or until light and fluffy.

picture taken with my cell phone