Chocolate Angel Food Cake
The secret to a super moist chocolate angel food cake starts with properly whipping the egg whites until they form stiff peaks, giving the cake its light, airy structure. Sifting the cake flour and cocoa powder ensures there are no lumps and helps maintain a tender crumb. Gently folding the dry ingredients into the egg whites prevents deflating the batter, keeping it soft.
Equipment
- Tube pan (un-greased)
- Mixing bowls (2–3)
- Electric mixer or stand mixer
- Sifter
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- ¼ cup unsweetened cocoa powder
- 2 cups egg whites about 16 large egg whites
- 1 ¼ cups cake flour
- ¼ teaspoon salt
- 1 ¼ teaspoons cream of tartar
- 1 ¼ cups granulated sugar
- 1 ¼ cups confectioners’ sugar
- 1 ¼ teaspoons vanilla extract
Instructions
Step 1: Prepare the Dry Ingredients
- Sift together the cake flour and cocoa powder in a medium bowl. In a separate bowl, sift the confectioners’ sugar. Set both aside.
Step 2: Beat the Egg Whites
- In a large mixing bowl, combine the egg whites, cream of tartar, and salt. Beat with an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form. Add the vanilla extract and gently mix to combine.
Step 3: Fold in Dry Ingredients
- Carefully fold the sifted flour and cocoa mixture into the beaten egg whites in small portions. Use a gentle folding motion to avoid deflating the meringue.
Step 4: Bake the Cake
- Pour the batter into an ungreased tube pan and smooth the top with a spatula. Bake in a preheated oven at 350°F (175°C) for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Step 5: Cool and Serve
- Immediately invert the pan onto a cooling rack and let it cool completely upside down to maintain its height and airy texture. Once cooled, run a knife around the edges to release the cake and transfer to a serving plate. Slice and enjoy!