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Angel food cake with dark chocolate ganache


Serves: 12-14
timePrep time: 25 mins
timeTotal time:
 Angel food cake with dark chocolate ganache
Recipe photographed by Tara FisherRecipe by Jenna Leiter

Angel food cake with dark chocolate ganache


Serves: 12-14
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
240Kcal
Fat
8gr
Saturates
5gr
Carbs
40gr
Sugars
30gr
Fibre
0.7gr
Protein
3.5gr
Salt
0.2gr

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Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

For the cake
  • 150g plain flour
  • 2 tbsp cornflour
  • 350g caster sugar
  • ¼ tsp fine sea salt
  • 9 large egg whites
  • 1 tsp cream of tartar
  • ½ tsp vanilla extract
  • ½ tsp almond extract
For the ganache
  • 100g dark chocolate (50% cocoa solids)
  • 150ml double cream

Step by step

Get ahead
The cake is best eaten fresh, but can be kept for up to 1 day. The cake can also be frozen.
  1. Preheat the oven to 160°C, fan 140°C, gas 3. Use a nonstick 2.5 litre bundt tin (we used one that was 24cm wide at the top).
  2. In a large bowl, sift the flour, cornflour, caster sugar and salt together. Repeat a further two times.
  3. In a separate large bowl, using an electric mixer, whisk the egg whites until stiff, then add the cream of tartar, vanilla extract and almond extract. Beat again briefly, until combined.
    Tip
    If you don't want to be separating lots of eggs, you can buy liquid egg white from the dairy aisle. You'll need 350g egg whites for this recipe.
  4. Add the egg whites to the dry ingredients, and gently fold together. Once the mixture is just combined pour the mixture into the ungreased bundt tin. Bake for about 1 hour, until the cake is golden.
  5. Invert the cake onto a wire rack and allow to cool for about 1 hour, then run a knife around the inside of the pan to release the cake; unmould.
  6. To make the ganache, finely chop the chocolate and place into a small, heatproof bowl. Gently heat the cream in a small saucepan until it just comes to the boil, remove it from the heat and pour over the chopped chocolate. Leave for 30 seconds, then gently stir to combine. Once the ganache is smooth and has thickened – this will take about 15 minutes – pour it over the top of the cooled cake, letting it drip down the sides. Leave to set for at least 1 hour before serving

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