chocolate angel food cake

How To Make chocolate angel food cake

• 1

  Combine the sifted flour, cocoa, 1/4 cup (60 ml) sugar, and optional cinnamon and sift 5 times.
• 2

  Beat the egg whites until foamy and add the cream of tartar. Continue beating until stiff but not dry, adding the remaining sugar 1 tablespoon (15 ml) at a time. Add the vanilla. Sift a small amount of the flour mixture over the egg mixture and fold gently. Repeat until all the flour mixture is incorporated.
• 3

  Spoon the batter into an ungreased 9-inch (23 cm) tube pan and bake in a preheated 350F (180C) oven for 45 minutes. Remove the cake and cool it upside down, resting the tube of the pan on the neck of a bottle if the tube is not tall enough to keep the surface of the cake off the counter top.
• 4

  Let the cake hang and cool for at least 90 minutes. Remove the cake from the pan before storing. Serve with whipped cream, ice cream, and/or chocolate sauce if desired.
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