Chocolate Angel Food Cakes Recipe

Name: Chocolate Angel Food Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 1 tablespoon sifted cake flour; 1/4 cup plus 2 tablespoons sugar, divided; 2 tablespoons unsweetened cocoa; 6 egg whites; 3/4 teaspoon cream of tartar; Dash of salt; 1/4 cup sugar; 1/2 teaspoon vanilla extract; 1/4 teaspoon almond extract; Vegetable cooking spray; 1 1/2 teaspoons powdered sugar

Servings: persons

1
Sift first 3 ingredients together 3 times into a medium bowl; set aside.
2
Beat egg whites, cream of tartar, and salt in a large bowl at high speed of an electric mixer until foamy. Gradually add 1/4 cup sugar, beating until soft peaks form. Sift flour mixture over egg white mixture, 2 tablespoons at a time; fold in gently after each addition. Fold in flavorings.
3
Spoon batter evenly into 4 (4-inch) tube pans coated with cooking spray, spreading evenly. Break large air pockets by cutting through batter with a knife.
4
Bake at 350u00b0 for 30 minutes or until cake springs back when lightly touched. Remove cakes from oven; invert pans, and cool completely. Carefully loosen cakes from sides of pans, using a narrow metal knife; remove from pans. Sift powdered sugar over cooled cakes.

397

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

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/2 cup plus 1 tablespoon sifted cake flour, 1/4 cup plus 2 tablespoons sugar, divided, 2 tablespoons unsweetened cocoa, 6 egg whites, and more.

Yes, Chocolate Angel Food Cakes 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!

Chocolate Angel Food Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions