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


  • 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

1 piece: 190 calories, 1g fat (0 saturated fat), 0 cholesterol, 89mg sodium, 43g carbohydrate (0 sugars, 0 fiber), 5g protein.


  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

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sstetzel User ID: 158954 9973
Reviewed Aug. 13, 2014

"Hi Cooking USA, in order to successfully bake this cake in a convection oven you need to reduce the temperature, not just the baking time. Please refer to your oven manual to convert the time and temperature accordingly for the best results.

Sue Stetzel - Online Community Manager, Taste of Home"

sgronholz User ID: 1473861 22704
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."

CookingUSA User ID: 7138853 24306
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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