Friday, April 8, 2011

Family Recipe Friday: Chocolate Angel Food Cake

Family Tree Magazine is publishing a book of family recipes with stories. (I can't find it on their web site now so go to this blog site for more info.)

Here is what I hope to submit for my entry. The photo at the bottom is me, my grandma and my mom at my wedding about 5 years ago. My grandma has since passed away.

Chocolate Angel Food Cake
My grandmother, Pamelia (Regnier) Seggerman, made this recipe and it is legendary in my family. Then my mom learned to make it. Consequently through my family genes, I had to learn how to make it. One week about 8 years ago or so, my cousin from New Mexico visited and she and her dad had THREE chocolate angel food cakes that week made by THREE generations.
My mom's version is a bit different than my grandma's, and I think my mom's is better. Here are both of them:  
Grandma (Pamelia) Seggerman

3/4 c. cake flour

5 T. cocoa

3/4 c. sugar

1 3/4 c. egg whites, room temperature

1/2 tsp. salt
1  1/2 tsp. cream of tartar
3/4 c. sugar
1/2 tsp. vanilla
Sift cocoa, flour and 3/4 cup sugar at least 5 times. (The more you sift, the better the cake.) Beat egg whites and salt till frothy. (Use electric mixer.) Add cream of tartar and beat until egg whites stand in stiff peaks. Add remaining 3/4 cup sugar, a little at a time and fold in after each addition. Add vanilla. Sift flour mixture over top, 2 tablespoons at a time and fold in lightly with rubber spatula. Bake in ungreased tube pan in 325 degree oven for 1 hour. Invert and cool overnight. Frost with Yummy Frosting.
Yummy Frosting:
2 c. sifted powdered sugar
1/2 c. shortening (Crisco is okay)
1 egg
1 1/2 squares semi-sweet baking chocolate, melted
1/2 tsp. vanilla
Mix all ingredients together in electric mixer and beat thoroughly until fluffy. Frost cake.

(My Mom), Betty Jorgensen
3/4 c. cake flour, sifted
1/4 c. cocoa
3/4 c. sugar
1 1/2 c. (12) egg whites
1 1/2 tsp. cream of tartar
1/4 tsp. salt
1 1/2 tsp. vanilla
3/4 c. sugar
Sift flour with 3/4 cup sugar and cocoa 4 times. Beat egg whites with cream of tartar, salt and vanilla until stiff enough to form soft peaks. Add the remaining 3/4 cup sugar, a little at a time, while still beating until stiff peaks form. By hand, fold in flour mixture (1/4 of the mixture at a time), continually turning bowl and using up and down folding. DON'T STIR. Bake in ungreased 10-inch tube pan in 375 degree oven for 35-40 minutes. Cracks on top of cake should be slightly moist. Invert pan to cool before removing. Frost with Chocolate Satin Frosting. Serves 16 pieces.
Chocolate Satin Frosting:
3 1/2 (1-oz.) squares unsweetened chocolate
3 c. sifted powdered sugar
4 1/2 T. hot water
1 egg, room temperature
1/2 c. soft butter
1 1/2 tsp. vanilla
Melt chocolate over hot water or in microwave. With mixer, blend in powdered sugar and hot water. Beat in egg, then butter and vanilla. Place bowl in ice water and continue beating until of spreading consistency. Frost top and sides of cake. If there is leftover frosting, use on graham crackers or cookies. Store in refrigerator.

No comments:

Post a Comment