Chocolate Angel Food Cake – a delicious recipe with cake flour, +, cocoa, egg whites, cream of tartar, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Measure and sift together 3 times the flour, 3/4 cup plus 2 tablespoons sugar and cocoa.
2
Set aside in sifter.
3
Measure in large mixing bowl the egg whites, cream of tartar, salt and vanilla.
4
Beat on medium speed until foamy.
5
Slowly (1 tablespoon at a time) add 3/4 cup sifted granulated sugar, beating well after each addition.
6
Continue beating at highest speed after last addition until meringue holds stiff peaks.
7
Sift cocoa mixture, 1/4 cup at a time, over meringue, folding gently with wire whip or rubber spatula (not mixer).
8
Repeat sifting and mixing until all cocoa mixture is folded in.
9
Gently push batter into ungreased tube pan (preferably one with a removable bottom).
10
Cut through batter to break up large air bubbles.
11
Be sure batter is level and touches the sides of the pan.
687
kcal
Calories
12
g
Fat
134
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 c. cake flour, sifted, 3/4 c. + 2 Tbsp. sugar, 1/4 c. cocoa, 1 1/2 c. egg whites (12 to 13, at room temperature), and more.
Yes, Chocolate Angel Food Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
