Best Chocolate Angel Food Cake recipe
YIELD
16 servingsPREP
10 minCOOK
70 minREADY
90 minIngredients
Directions
Preheat oven to 350℉ (180℃).
Sift cocoa with 1 cup sugar twice.
Sift flour with remaining sugar three times.
Beat egg whites until foamy.
Add salt and cream of tartar.
Beat until whites hold peaks.
Fold whites into cocoa mixture and fold flour mixture into cocoa mixture.
Blend in vanilla and almond extract.
Pour into ungreased tube pan and bake 1 hour and 10 minutes.
Invert until cool and sprinkle with powdered sugar and fresh berries.
If your tube pan does not have “legs” invert the pan onto a bottle with a long neck.
This will keep the sides from slipping down and shrinking the cake.
Comments
only 3/4 C. of flour? how many egg whites is 1 1/2 C?
Yes, only need 3/4 cup of flour, 1 1/2 cups of egg whites equal 12 egg whites. The cake was fluffy, moist and it was delicious with some raspberry sauce :)
I tried this recipe and it was excellent. Not a strong chocolate flavor as another recipe. Will definitely make this again.
Joan, so glad to hear that you enjoyed this chocolate angle food cake, it's one of our favorites as well, especially serve it with some freshly made and warm raspberry or strawberry sauce. Happy Baking :-)
This chocolate angel food cake would be good even without the fruit.
This chocolate angel food cake would be good even by itself!
Ummm, chocolate in a light and delicate angel food cake...perfect spring and summer dessert, especially with the pretty berry topping!
Thanks, Bonnie! A light yet delicious chocolate dessert is always a hit :)