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Chocolate Angel Food Cake Recipe

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I love to bake but I need to watch my diet so I came up with delicious cake that I don't feel guilty about at all.—Margaret Zickert, Deerfield, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES: 12 servings

Ingredients

  • 1 cup cake flour
  • 1/2 cup baking cocoa
  • 2 cups egg whites (about 14)
  • 2 teaspoons cream of tartar
  • 2 cups sugar
  • 1 teaspoon vanilla extract

Nutritional Facts

One serving equals 190 calories, 1 g fat (0 saturated fat), 0 cholesterol, 89 mg sodium, 43 g carbohydrate, 0 fiber, 5 g protein.

Directions

  1. Sift flour and cocoa together three times; set aside.
  2. In a large bowl, beat the egg whites until foamy. Sprinkle with cream of tartar and beat until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating until stiff peaks form. Blend in vanilla. Sift about a fourth of the flour mixture by fourths. Pour into an ungreased 10-in. tube pan.
  3. Bake at 325° for 1 hour. Turn off the oven, but let cake sit in the oven for 5 minutes. Removed from the oven and immediately invert pan; cool. Loosen sides of cake from pan and remove. Yield: 12 servings.
Originally published as Chocolate Angel Food Cake in Country Woman July/August 1995, p36

Nutritional Facts

One serving equals 190 calories, 1 g fat (0 saturated fat), 0 cholesterol, 89 mg sodium, 43 g carbohydrate, 0 fiber, 5 g protein.

Reviews for Chocolate Angel Food Cake

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
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2 Star
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1 Star
 (1)
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MY REVIEW
Reviewed Jun. 30, 2014

This was the first "from scratch" angel food cake recipe that I ever tried and it turned out so well, that it quickly became a family favorite! I've made it time and time again, and it always turns out moist and delicious. I like to add a Tbl. of minced fresh peppermint to the batter for a nice change of pace.

MY REVIEW
Reviewed Jun. 20, 2014

I made this cake for my dad on father's day. He loved the batter, proclaiming that I was making French silk pie. However, the cake turned out dry. I think the cooking time is way too long. I use the "convection bake" setting on my oven, which normally shortens the time. However, I shortened this recipe by ten minutes, and the cake was still way overdone.

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