About this recipe:Angel food cake is an American classic - a light and airy cake made with loads of egg whites and no butter or oil. This is a chocolate version, which is a nice light alternative to your typical chocolate cake!
475ml egg whites
1/4 teaspoon salt
1 1/4 teaspoons cream of tartar
250g caster sugar
150g icing sugar
180g cake flour
20g unsweetened cocoa
1 1/4 teaspoons vanilla extract
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 170 C / Gas 3.
In a medium bowl, mix icing sugar, cake flour and cocoa. Sift together 2 times, and set aside.
In a clean large bowl, whip egg whites, salt and cream of tartar with an electric mixer on high speed until very stiff. Fold in caster sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 25cm tube cake tin.
Bake at 170 C / Gas 3 for approximately 1 hour, or until cake springs back when touched.