Chocolate Angel Food Cake With Chocolate Icing

Name: Chocolate Angel Food Cake With Chocolate Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 egg whites; 1 cup cake flour; 1/3 cup baking cocoa; 3/4 teaspoon cream of tartar; 1-1/2 teaspoons vanilla extract; 1/4 teaspoon almond extract; 1/8 teaspoon salt; 1-2/3 cups sugar; 1-3/4 cups confectioners' sugar; 1/3 cup baking cocoa; 1/3 cup reduced-fat sour cream; 1 tablespoon fat-free milk; 3/4 teaspoon vanilla extract

Servings: persons

12 egg whites
1 cup cake flour
1/3 cup baking cocoa
3/4 teaspoon cream of tartar
1-1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
1-2/3 cups sugar
1-3/4 cups confectioners' sugar
1/3 cup baking cocoa
1/3 cup reduced-fat sour cream
1 tablespoon fat-free milk
3/4 teaspoon vanilla extract

1
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and cocoa together twice; set aside.
2
Add the cream of tartar, extracts 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.
3
Gently 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 350u00b0 for 30-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
4
Run a knife around side and center tube of pan. Remove cake to a serving plate.
5
For icing, in a small bowl, beat the confectioners' sugar, cocoa, sour cream, milk and vanilla until smooth. Drizzle over cake. Refrigerate leftovers.

885

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 egg whites, 1 cup cake flour, 1/3 cup baking cocoa, 3/4 teaspoon cream of tartar, and more.

Yes, Chocolate Angel Food Cake With Chocolate Icing 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.

That's it — enjoy your meal!