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chocolate angel cake

review
journeyrock92 avatar
Private Recipe by
Chrystal Cackler
@journeyrock92
Huntsville, AL

From my Mamaw's recipe collection.

►
yield 16 serving(s)
prep time 25 Min
cook time 35 Min
method Bake

Ingredients For chocolate angel cake

  • 1 1/2 c
    egg whites (about 10
  • 1 1/2 c
    powdered sugar
  • 1 c
    cake flour
  • 1/4 c
    baking cocoa
  • 1 1/2 tsp
    cream of tartar
  • 1/2 tsp
    salt
  • 1 c
    sugar
  • FOR THE FROSTING
  • 1 1/2 c
    heavy whipping cream
  • 1/2 c
    sugar
  • 1/4 c
    baking cocoa
  • 1/2 tsp
    salt
  • 1/2 tsp
    vanilla
  • chocolate leaves, optional

How To Make chocolate angel cake

  • 1
    Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together confectioners' sugar, flour and cocoa three times; set aside.
  • 2
    Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
  • 3
    Run a knife around side and center tube of pan. Remove cake to a serving plate. In a large bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired.
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