Chocolate Angel Food Cake (Print-Friendly Version)
January dessert ideas shine with this chocolate angel food cake, blending cocoa and light texture for an angel cake desserts favorite. Enjoy the perfect chocolate finish at gatherings—this is one to keep handy.
# Ingredients You’ll Need:
→ Dry Ingredients
01 -
1 cup powdered sugar
02 -
3/4 cup all-purpose flour
03 -
1/2 cup unsweetened cocoa powder
→ Wet Ingredients
04 -
1 1/2 cups egg whites (about 12 large eggs)
05 -
1/2 teaspoon cream of tartar
06 -
1 teaspoon vanilla extract
07 -
1/2 teaspoon salt
→ Additional Sugar
08 -
1 cup granulated sugar
# How to Make It:
01 -
Preheat oven to 350°F and position the rack so the pan will sit in the center.
02 -
Thoroughly wash and dry all mixing equipment to remove any grease, as it can prevent adequate egg white aeration.
03 -
Sift powdered sugar, flour, and cocoa powder together three times for a light, even mixture. Set aside.
04 -
Place egg whites, cream of tartar, vanilla extract, and salt into a clean mixing bowl.
05 -
Beat on high speed until soft peaks begin to form.
06 -
With mixer running, slowly stream in the granulated sugar until stiff peaks form.
07 -
Gently fold in sifted flour mixture a 1/2 cup at a time, taking care not to deflate the batter.
08 -
Transfer batter into an ungreased 10-inch two-piece tube pan. Smooth the surface by running a thin knife around the pan to release air pockets.
09 -
Bake in the center rack at 350°F for approximately 35 minutes, or until the cake springs back lightly to the touch.
10 -
Immediately invert the hot pan onto a wire rack and cool completely while upside down. Do not unmold during this time.
11 -
Once cool, use a sharp knife to loosen the cake from the sides and center tube, then remove from the pan.
12 -
Cut with a serrated knife and serve slices with fresh fruit and whipped cream if desired.
# Extra Suggestions:
01 -
To achieve maximum volume, ensure bowls and beaters are completely grease-free and only fold in dry ingredients to avoid deflating the meringue.