Chocolate Angel Food Cake is a compromise between my husband and myself. He hates Angel Food; I love it. By making this version with chocolate added, we both get something that we like for dessert.
You would have to ask my husband why he doesn’t like Angel Food. I’m guessing it’s a texture issue to him. That or it reminds him of marshmallow… which he also hates.
I love Angel Food. And I love that I can use up all those extra egg whites after making noodles or custard pie or the like. My Homemade Egg Noodles ONLY use the yolk in them, so having a go-to recipe to make using the rest of the egg is a win for me.
I hate wasting anything. LOL
And since my birthday is coming up, I wanted an Angel Food cake.
Guess what I made in order to keep the hubby happy??
I know a lot of people just run to the store and buy a cheap angel food cake. And it seems like it’s something that would take a ton of effort.
While whipping the egg whites DOES take a bit of time, I learned that sticking them in the bowl of my stand mixer with the whisk attachment on it works wonderfully. And I don’t have to stand there holding my hand mixer either. I do make sure that I have the bowl clean and at room temperature (same with the egg whites) to make it work even quicker.
I don’t know why, but when the egg whites are cold, the texture and whipping does not seem to come together as well.
I promise you will not be disappointed in how much difference making Chocolate Angel Food cake homemade makes!
Chocolate Angel Food Cake
- 1-1/2 cups egg whites about 10 large
- 3/4 cup cake flour
- 1-1/2 cups plus 2 tablespoons sugar divided
- 1/4 cup baking cocoa
- 1-1/2 teaspoons cream of tartar
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside.
- Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Mixture will be thick.
- Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
- Run a knife around side and center tube of pan. Remove cake to a serving plate.
PS. Don’t have cake flour on-hand? Use my Homemade Cake Flour from my Top 3 Favorite Kitchen Hacks post here.