Directions

In this recipe, the angel food cake is topped with a chocolate glaze. If you prefer, this cake also can be served plain or dusted with confectioners’ sugar or cocoa.

Preheat the oven to 350ºF. Set out a 10 by 4-inch tube pan with a removable bottom but do not grease. To make the cake, sift the cake flour, confectioners’ sugar, cocoa, and cinnamon into a bowl. Whisk lightly to blend. In a large bowl with an electric mixer on high speed, whip the egg whites, cream of tartar, and salt until foamy. Gradually add the granulated white sugar, about 1 tablespoon at a time, whipping until stiff glossy peaks form. Whip in the vanilla just until blended. Sift the flour mixture, about one-quarter at a time, over the beaten whites, folding in after each addition just until the flour disappears. Repeat until all the flour mixture is incorporated. Spoon the batter into the tube pan. With a long spatula, gently cut through the batter several times to remove any air pockets.

Bake for 30 to 35 minutes, until the top springs back when lightly touched with a finger. Invert the tube of pan over the neck of an inverted funnel and let the cake cool thoroughly, at least 1 ½ hours. To make the glaze, in the top of a double boiler, or in a heatproof bowl over barely simmering water, melt the butter and chocolate stirring occasionally until smooth. Remove the pan from the heat, but keep the bowl over hot water. Stir in the confectioners’ sugar, cinnamon, and 4 tablespoons hot water. Stir until smoothly blended. The glaze should have the texture of thick cream. If it is too thick, gradually stir in enough of the remaining 1 tablespoon hot water to thin. Use warm. Run a spatula or long, thin-bladed knife around the pan sides to loosen the cake. Remove the pan sides, and then slide a knife along the bottom and center tube of the pan to free the cake. Set the cake, flat side up, on a serving plate. Brush any loose crumbs off the top. Pour the warm glaze over the top of the cake, letting it drizzle over the sides. Let the glaze set for about 30 minutes, or until firm. (If made ahead, store airtight at room temperature up to 3 days.) To serve, cut into slices with a serrated knife.

For a white chocolate glaze, melt 4oz Ghirardelli White Chocolate baking bar with ½ cup (1 stick) unsalted butter. Glaze as above.