Dutch-Chocolate Angel Cake Recipe

Name: Dutch-Chocolate Angel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sifted cake flour; 1 1/2 cups sugar, divided; 1/4 cup Dutch-process cocoa; 1/4 teaspoon ground cinnamon; 12 large egg whites; 1 teaspoon cream of tartar; 1/4 teaspoon salt; 2 teaspoons vanilla extract; 1 1/2 teaspoons fresh lemon juice; 1/2 teaspoon almond extract

Servings: persons

1 cup sifted cake flour
1 1/2 cups sugar, divided
1/4 cup Dutch-process cocoa
1/4 teaspoon ground cinnamon
12 large egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
2 teaspoons vanilla extract
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon almond extract

1
Preheat oven to 325u00b0.
2
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3/4 cup sugar, cocoa, and cinnamon in a small bowl, stirring with a whisk. Beat egg whites in a large bowl with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time, folding in each portion. Fold in vanilla, juice, and almond extract. Spoon the batter into an ungreased nonstick 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.
3
Bake at 325u00b0 for 50 minutes or until cake springs back when lightly touched. Invert pan, and cool completely. Loosen the cake from sides of pan using a narrow metal spatula. Invert the cake onto plate. Cut into 12 slices using a serrated knife. Serve with Dark Cocoa Sauce.
4
(Totals include Dark Cocoa Sauce)

857

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* 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?

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

You need 10 ingredients. The key ingredients include: 1 cup sifted cake flour, 1 1/2 cups sugar, divided, 1/4 cup Dutch-process cocoa, 1/4 teaspoon ground cinnamon, and more.

Yes, Dutch-Chocolate 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.

Dutch-Chocolate Angel Cake

How did you like this recipe?

Frequently Asked Questions