Chocolate Angel Food Cake

Amethyst Pendragon


very light and tasty

pinch tips: How to Measure Ingredients





25 Min


40 Min


1 1/2 c
egg whites (about 10)
3/4 c
cake flour
1 1/2 c
plus 2 tablespoons sugar, divided
1/4 c
baking cocoa
1 1/2 tsp
cream of tartar
1 1/2 tsp
vanilla extract
1/4 tsp

Directions Step-By-Step

•Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside.
• Add cream of tartar, vanilla 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. Mixture will be thick.
• Gently spoon into an un-greased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
• Run a knife around side and center tube of pan. Remove cake to a serving plate.
•2 cups heavy whipping cream
•1 cup sifted confectioners' sugar
•1/2 cup baking cocoa
•Dash salt

For frosting, In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake.

About this Recipe

Course/Dish: Cakes