Chocolate Angel Food Cake

    1 hour 30 min

    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!

    58 people made this

    Serves: 14 

    • 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

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 170 C / Gas 3.
    2. In a medium bowl, mix icing sugar, cake flour and cocoa. Sift together 2 times, and set aside.
    3. 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.
    4. Bake at 170 C / Gas 3 for approximately 1 hour, or until cake springs back when touched.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (40)


    I've tried making homemade angel food cake 3 or 4 times and this was my first success. It took 13 eggs to make 2 cups. The eggs whipped up so high they nearly spilled over my kitchen aid mixer bowl but the texture of the cake was light and soft without being chewy--just the way an angel food cake should be. Oh, and I mixed in about 6 oz. of mini chocolate chips. Once cooled, I drizzled a chocolate ganache from this site over the top and sides. Some shaved chocolate swirls completed a lovely and (mostly) healthy birthday cake for my mom that every body loved.  -  21 Jan 2007  (Review from Allrecipes US | Canada)


    Excellent angel food cake with a satisfying chocolate flavor. I agree that the recipe is a little hard to follow, so here are a few things that might help: I got two cups of egg whites from 15 medium-to-large eggs; I added the vanilla with the salt and cream of tartar instead of at the end to avoid having to overstir the batter; and I used an ungreased tube pan that I inverted on a glass bottle once it came out of the oven -- let it cool completely and then run a knife around the edges to remove from the pan. Also, I didn't have cake flour, so I substituted by mixing 2 tablespoons of corn starch with enough all-purpose flour to make 1 cup total (1-1/2 teaspoon CS per quarter cup APF) -- the easiest way to do this is to put the corn starch in the bottom of the measuring cup and then to fill with AP flour. This substitution worked great.  -  09 Jul 2008  (Review from Allrecipes US | Canada)


    The best angel food cake i've ever made...but the directions would be difficult for someone who has never made an angelfood cake before. A bit more detail in the directions is needed.  -  20 Mar 2000  (Review from Allrecipes US | Canada)