Classic Chocolate Malt Angel Food Cake

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We've taken our Classic Angel Food Cake recipe and jazzed it up by adding malted milk powder and cocoa.
12 slices (serving size: 1 slice)


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1 cup sifted cake flour
1 1/2 cups sugar, divided
2 tablespoons malted milk powder
2 tablespoons unsweetened cocoa
12 large egg whites
1 teaspoon cream of tartar
1/4 tablespoon salt
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon almond extract


Preheat oven to 325º.

To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3/4 cup sugar, malted milk powder, and cocoa, stirring with a whisk.

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla, juice, and almond extract.

Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time.

Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife. Bake at 325° for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a plate.

Created date

March 2005