Red Velvet Angel Food Cake

Why not? Initially, I thought of making red velvet cake roll with cream cheese filling- prompted by what was supposed to be our dessert last Friday. My co-worker brought one which she ordered from a school fund raiser. Having told that, we didn’t have high expectations from the cake. And we were right. It was too sweet and the cake seems to fall apart when sliced. I told my friends I’d make my own version and bring it to work Monday. But I changed my mind and made an angel food cake instead. The bad news though is it kinda disappeared fast so they won't be able to taste it. Angel food cake never fails me! That is one thing I'm sure of when making it. I know it will come out tender, light and delicious. The only thing that's missing in this one is that certain bounce when you touch it and slicing it is even better, no need for the sawing motion, just slice away and it's just so smooth. And in case you're wondering, those sprinkles on top are some of the crumbs I toasted in the oven- pretty neat huh? Here's my recipe ...

Red Velvet Angel Food Cake with Cream Cheese Frosting


1 1/2 cups egg whites (10-12 large), room temperature
1 1/2 cups caster sugar, divided
1 cup sifted cake flour
1 tsp cream of tartar
1/4 tsp salt
1/4 cup warm water
2 tbsp red vegetable food coloring
2 tsp vanilla extract
1/2 tsp lemon extract
1/2 cup unsweetened cocoa powder


Preheat oven to 325F.
In a small bowl, whisk together 3/4 cup sugar, the cocoa powder and the cake flour. Set aside.
Beat egg whites until frothy, then add cream of tartar and salt. Beat until fully incorporated then begin to add the remaining 3/4 cup of sugar 1-2 tablespoons at a time. When sugar has been added, beat egg whites to soft peaks. Add the warm water, vanilla, food coloring and lemon extract and beat for a few seconds to evenly distribute.
Sift the flour/sugar/cocoa powder mixture over the egg whites in 6-8 additions and gently fold it in after each addition. Take your time and do it gently to avoid deflating the egg whites.
Spoon or pour batter into an to an ungreased spring form or 9 inch tube pan with a removeable bottom. Smooth the top with a spatula and tap the pan on the counter once or twice to ensure that there are no large bubbles lurking beneath the surface.
Bake for 40-42 minutes, until the top springs back when lightly pressed. Transfer the cake straight to the freezer while preparing the frosting. Freezing the cake before frosting helps to make the frosting smoother and to avoid crumbs when slicing the cake in two for filling.

Cream Cheese Frosting

1 cupful cream cheese, softened
1 cup confectioner's sugar, sifted
1 cupful cool whip, well chilled
1 tsp pure vanilla extract

For garnish

cake crumbs toasted in the oven at 350 degrees F for 8 minutes
mint leaves


Beat cream cheese and confectioner's sugar till creamy
Add vanilla extract and continue beating for a minute
Fold, do not beat the well chilled Cool Whip till fully incorporated
Chill well before using

Frosting the cake:

Divide the cake using a sharp serrated knife
Spread cream cheese mix evenly on top of the first layer
Top with the other half of the cake
Spread remaining frosting all the way to the sides making sure the cake is well covered with the frosting
Sprinkle cooled cake crumbs and garnish with mint leaves.


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