Subject: Chocolate Angel Food Cake
From: Unicorn (unicorn@indenial.com)
Date: Mon Feb 10 2003 - 02:39:08 EST
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FOOD FUNNY
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Thanks to reader "JR" for this heavenly food funny. How did he know
today's recipe was for angel food cake?
Mother Teresa died and went to heaven. God greets her at the Pearly
Gates. "Be thou hungry, Mother Teresa?" says God. "I could eat",
Mother Teresa replies. So God opens a can of tuna and reaches for a
chunk of rye bread and they share it.
While eating this humble meal, Mother Teresa looks down into Hell and
sees the inhabitants devouring huge steaks, lobsters, pheasants,
pastries and wines. Curious, but deeply trusting, she remains quiet.
The next day God again invites her to join him for a meal. Again, it
is tuna and rye bread. Once again, Mother Teresa can see the denizens
of Hell enjoying caviar, champagne, lamb, truffles and chocolates.
Still she says nothing. The following day, mealtime arrives and
another can of tuna is opened. She can't contain herself any longer.
Meekly, she says: "God, I am grateful to be in heaven with you as a
reward for the pious, obedient life I led. But here in heaven all I
get to eat is tuna and a piece of rye bread and in the Other Place
they eat like emperors and kings! I just don't understand..."
God sighs. "Let's look at this realistically, Mother Teresa," He
says. "For just two people, does it pay to cook?"
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TODAY'S RECIPE
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I can't imagine a better time for a full week of chocolate desserts
than the week leading up to Valentine's Day. Here is the lineup:
Monday's Dessert
Chocolate Angel Food Cake
Tuesday's Dessert
Chocolate Fondue
Wednesday's Dessert
Chocolate Cream Cheese Fudge
Thursday's Dessert
Chewy Double Chocolate Chip Cookies
Friday's Dessert
Chocolate Decadence
Here is a variation on the light-as-a-feather angel food cake. I like
to give it a slight Mexican accent with the addition of cinnamon, but
you can leave it out if you prefer a more classic interpretation.
Chocolate Angel Food Cake
3/4 cup (180 ml) sifted cake flour (sift before measuring)
1/4 cup (60 ml) cocoa
1/4 cup (60 ml) plus 1 cup (250 ml) sugar, sifted
1 tsp (5 ml) cinnamon (optional)
1 1/4 cup (310 ml) egg whites (about 10)
1 tsp (5 ml) cream of tartar (tartaric acid)
1 tsp (5 ml) vanilla extract
Combine the sifted flour, cocoa, 1/4 cup (60 ml) sugar, and optional
cinnamon and sift 5 times. Beat the egg whites until foamy and add
the cream of tartar. Continue beating until stiff but not dry, adding
the remaining sugar 1 tablespoon (15 ml) at a time. Add the vanilla.
Sift a small amount of the flour mixture over the egg mixture and fold
gently. Repeat until all the flour mixture is incorporated. Spoon
the batter into an ungreased 9-inch (23 cm) tube pan and bake in a
preheated 350F (180C) oven for 45 minutes. Remove the cake and cool
it upside down, resting the tube of the pan on the neck of a bottle if
the tube is not tall enough to keep the surface of the cake off the
counter top. Let the cake hang and cool for at least 90 minutes.
Remove the cake from the pan before storing. Serve with whipped
cream, ice cream, and/or chocolate sauce if desired. Serves 8 to 12.
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