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Mocha Angel Food Cake

Mocha Angel Food Cake

Oxmoor House MARCH 2006

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


  • 1 1/4 cups sifted cake flour
  • 1 cup sugar, divided
  • 1/3 cup unsweetened cocoa
  • 1 teaspoon ground cinnamon
  • 12 large egg whites
  • 1 teaspoon cream of tartar
  • 1 tablespoon instant coffee granules
  • 2 tablespoons warm water
  • 1 teaspoon vanilla extract


Preheat oven to 300°.

Sift flour, 3/4 cup sugar, cocoa, and cinnamon together 3 times.

Beat egg whites and cream of tartar in an extra-large bowl with a mixer at high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Sift flour mixture over egg white mixture, 1 tablespoon at a time; fold in gently after each addition. Combine coffee granules and water. Fold coffee mixture and vanilla into batter.

Spoon batter into an ungreased 10-inch tube pan; spread evenly with a spatula. Break large air pockets by cutting through batter with knife.

Bake at 300° for 50 minutes or until cake springs back when lightly touched. Remove cake from oven; invert pan, and cool completely. Loosen cake from sides of pan, using a narrow metal spatula; remove from pan.

Nutritional Information

Amount per serving
  • Calories: 135
  • Calories from fat: 0.0%
  • Fat: 0.4g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 5.1g
  • Carbohydrate: 27.5g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 54mg
  • Calcium: 0.0mg

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Mocha Angel Food Cake recipe