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1
Make the angel food cake: Set the oven rack in bottom third of oven and preheat the oven to 350F.
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2
Sift 2/3 cup of the superfine sugar onto a piece of wax paper; set aside.
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3
Sift the remaining 1/3 cup superfine sugar with the cocoa powder, cake flour and salt; set aside.
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4
In the large bowl of a standing mixer, beat the egg whites at medium speed until foamy.
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5
Add the cream of tartar and beat until the foam is white and holds the lines of the beater.
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6
Increase the speed to medium-high and add the sifted, superfine sugar, 1 tblsp at a time, until completely incorporated.
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7
Beat for 30 seconds longer until soft peaks form.
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8
Remove the bowl from the mixer.
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9
Sift and fold the dry ingredients into the beaten whites, folding them in with a rubber spatula.
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10
Pour the batter into a 10-cup angel food cake pan or bundt pan and gently smooth the top without deflating the mixture.
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11
Bang the pan once (not too hard) on the counter to release any large air pockets.
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12
Bake for about 35 minutes, or until a tester comes out clean.
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13
Invert the cake pan over a narrow-necked bottle.
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14
Let the cake cool completely in the pan, about 1 hour.
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15
Run a thin knife between the cake and sides and center tube of the pan to loosen (you may need to jiggle the pan to completely release the cake).
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16
Invert the cake onto a serving platter.
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17
Make the marshmallow frosting: Put the egg whites in the large bowl of a standing mixer.
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18
In a small saucepan, stir together the granulated sugar and 1/3 cup of water.
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19
Bring to a boil over medium-high heat.
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20
When the sugar syrup comes to a boil, begin beating the egg whites (with clean beaters!) at medium-high speed.
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21
When they become foamy, add the cream of tartar and beat at medium speed until stiff peaks form.
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22
Insert a candy thermometer into the sugar syrup (be sure the bulb is completely submerged).
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23
Cook until the syrup reaches 242F.
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24
Remove from the heat.
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25
With the mixer still on, beat the sugar syrup into the egg whites in a slow stream until completely incorporated.
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26
Increase the speed to high and beat for 5 minutes, scraping down the sides of the bowl once with a rubber spatula.
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27
Add the vanilla and beat for 1 more minute.
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28
The frosting will still be a little warm.
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29
Frost the cake: Spread a thin layer of frosting all over the cake, including the inside of the center opening, to glue down the crumbs.
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30
Then coat the cake all over with the remaining frosting.
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31
Decorate the top of the cake with the chocolate shavings.
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32
To serve: Gently slice the cake with a serrated knife or an angel food comb.
