Ruby Chocolate Angel Food Cake

Instructions

1. 1

   Preheat the oven to 200°C. Line a 20cm (8 inch) angel food cake pan with parchment paper.

   Tip: Use a non-stick pan for easy removal.

2. 2

   In a medium bowl, sift together the almond flour and baking powder. Set aside.

   Tip: Sifting helps to incorporate air and ensures a light texture.

3. 3

   In a large mixing bowl, whip the egg whites until stiff peaks form.

   Tip: Use an electric mixer for best results.

4. 4

   In a separate bowl, whip the softened butter and granulated sugar until light and fluffy.

   Tip: Make sure to scrape down the sides of the bowl.

5. 5

   Add the ruby chocolate and whip until well combined.

   Tip: Be careful not to overmix.

6. 6

   Fold the sifted almond flour mixture into the butter mixture until well combined.

   Tip: Use a rubber spatula for gentle folding.

7. 7

   Fold the whipped egg whites into the mixture until no white streaks remain.

   Tip: This is the most important step in achieving a light and airy texture.

8. 8

   Melt the ruby chocolate chips in a double boiler or in the microwave in 10-second increments, stirring between each interval until smooth.

   Tip: Add a few drops of ruby extract if desired for extra flavor.

9. 9

   Fold the melted ruby chocolate into the cake mixture until well combined.

   Tip: Be careful not to overmix.

10. 10

    Pour the batter into the prepared angel food cake pan and smooth the top.

    Tip: Use a spatula to create a smooth surface.

11. 11

    Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

    Tip: Avoid overbaking for the best results.

12. 12

    Remove from the oven and let cool in the pan for 10 minutes.

    Tip: Don't touch the cake until it has cooled slightly.

13. 13

    Invert the cake onto a wire rack to cool completely.

    Tip: This helps to prevent the cake from breaking.