Finally, another baking adventure out of my own kitchen. I’ve been a baby the past couple of weeks and baked only at my parents’ house, with the promise of central AC. But Neha was up for an afternoon of revelry, so Cambridge baking it was!

Since I was going to have help, and because I was pretty sure I could find some law students to come help me consume it, we decided to go for a cake. Obviously, I reached for Boozy Baker – really my favorite option when baking for friends.

I’ve made an Angel Food Cake in the past, but this is definitely an interesting variation, adding cinnamon and chocolate to the mix. Still that same slightly sticky but really light texture, just a little more interesting flavor to eat on its own.

The only real complication we ran into was that the recipe called for cinnamon schnapps, which the liquor store didn’t have. Fortunately, Google was able to remind me of Goldschlager (remember that weird cinnamon liqueur with the gold flakes floating in it?), and after some brainstorming of other uses (Mexican hot chocolate, hot cider, mulled wine…) we decided to spring for it. After that, all went smoothly!

First, place the egg whites and cream of tartar in a stand mixer on high speed fitted with the whisk attachment and beat until soft peaks form. Yes, I realize 12 egg whites is an entire dozen of eggs. Yes it does feel wasteful to get rid of 12 egg yolks. If you feel that bad about it, make a custard or something. Angel food cake is worth it.

Next, slowly pour in the granulated sugar with the mixer running until shiny and thick. Beat in the Goldschlager (or cinnamon schnapps) until combined.In a medium bowl, whisk together the confectioners’ sugar, cake flour, salt, and cinnamon.In four additions, gently fold the dry ingredients into the egg white batter, as demonstrated by Neha.  Scoop out about a cup of batter into a small bowl. Sprinkle with cocoa powder and fold in. Spoon the two batters into an angel food cake pan, distributing the chocolate randomly.Use a knife to swirl the chocolate into the batter. Don’t over-swirl – there’s a fine line between marbled and light chocolate.Bake at 350°F for 30 to 35 minutes or until the top is golden and springs back when touched lightly.Cool upside down in pan until completely cool. Use a knife or spatula to loosen cake from edges before pushing out of pan.As you can see, my knife swirling didn’t necessarily reach the bottom of the pan. I would recommend swirling as you go rather than after all the batter is in.To make the icing, stir together the confectioners’ sugar and Goldschlager with a fork until desired consistency, adjusting with more sugar or water as necessary. Spoon over top of cake.We managed to get through all but one piece between six people, but if you need to store it, just cover with plastic wrap and keep it at room temperature. It would also be really good with some sort of sorbet or fresh fruit.

Enjoy!

Devilish Angel Food Cake

Ingredients:

Cake

• 12 large egg whites, room temperature
• 1 1/2 teaspoons cream of tartar
• 1 cup granulated sugar
• 2 teaspoons Goldschlager (or other cinnamon schnapps)
• 1 1/4 cups confectioners’ sugar
• 1 cup cake flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 tablespoons cocoa powder

Icing

• 1 cup confectioners sugar
• 2 tablespoons Goldschlager

Directions:

1. In a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar on high speed until soft peaks form.
2. With mixer running, beat in granulated sugar until mixture is shiny and thick.
3. Beat in Goldschlager to combine.
4. In a medium bowl, whisk together confectioners’ sugar, cake flour, cinnamon, and salt.
5. Gently fold dry ingredients into batter in four additions until just combined.
6. Scoop one cup of batter into a small bowl and sprinkle with cocoa powder. Fold in.
7. Scoop plain and chocolate batter, alternating, into an ungreased 10 inch tube pan or an angel food cake pan. Use a knife to swirl chocolate and plain together.
8. Bake at 350°F for 30 to 35 minutes or until golden brown and springs back when touched lightly.
9. Cool completely upside down in pan before using knife to remove cake.
10. To make icing, stir together confectioners’ sugar and Goldschlager with fork until desired consistency, adjusting with more sugar or water as need be. Spoon on top of cake before serving.