Chocolate-Cinnamon Angel Cake – a delicious recipe with egg whites, cake flour, powdered sugar, cocoa powder, ground cinnamon, cream of tarter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place oven rack on lowest position, preheat to 350F.
2
Sift flour, powdered sugar, cocoa and cinnamon together 3 times.
3
Set aside.
4
In large mixer bowl, beat the egg whites, cream of tarter and vanilla on medium speed until soft peaks form(tips curl).
5
Gradually add granulated sugar, 2 tbsp.
6
at a time, beating on high speed until stiff peaks form (tips stand straight).
7
Sift about 1/4 of flour mixture over beaten egg whites; fold in gently.
8
Repeat, folding in the remaining flour by fourths.
9
Pour into ungreased 10-inch tube pan.
10
Bake 40-45 minutes or until top springs back when lightly touched.
11
Immediately invert cake (in pan), cool thoroughly.
12
Loosen sides of cake from pan; remove cake.
552
kcal
Calories
13
g
Fat
106
g
Carbs
9
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.
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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: 1-1/2 cup egg whites, room temperature, 1 cup cake flour, sifted, 1-1/2 cup powdered sugar, sifted, 3 tbsp. cocoa powder, and more.
Yes, Chocolate-Cinnamon Angel 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.
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