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Chocolate Angel Food Cake


  • 1/4 cup plus 3 tablespoons unsweetened cocoa powder
  • 1 1/2 cups (about 12) large egg whites, at room temperature
  • 1/2 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 1/2 cups superfine granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sifted cake flour
  • 2 ounces semisweet chocolate, grated


  1. In a small bowl, dissolve 1/4 cup plus 1 tablespoon of the cocoa powder in 1/4 cup boiling water.
  2. In a very large bowl, beat the egg whites with salt and cream of tartar until they hold soft peaks.
  3. Beat in 3/4 cup sugar, a little at a time, and beat whites until they hold stiff peaks.
  4. Fold in cocoa mixture and vanilla extract.
  5. Into a bowl, sift together 4 times flour, remaining sugar and cocoa.
  6. Sift the mixture over egg white mixture in 2 batches, just folding it in each time.
  7. Fold in grated chocolate.
  8. Spoon batter into a 10-inch angel food cake pan and, with a knife, cut through several times to eliminate air pockets.
  9. Bake in preheated 350 degrees F oven for 40 minutes.
  10. Invert in pan on rack and cool completely.
  11. Run a thin knife around cake and turn out on cake plate.

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