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Classic Chocolate Angel food Cake

Classic Chocolate Angel food Cake

We added cocoa to our Classic Angel Food Cake to make this the chocolate lover's dream cake.

Cooking Light APRIL 2003

  • Yield: 12 servings (serving size: 1 slice)

Ingredients

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

Preparation

Preheat oven to 325°.

To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3/4 cup sugar, 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.

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Classic Chocolate Angel food Cake recipe

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