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Chocolate Angel Food Cake

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Chocolate Angel Food Cake is a light, fluffy, and fat-free dessert made with whipped egg whites and cocoa powder. It’s delicately sweet with a soft, airy crumb and a subtle chocolate flavor — perfect for a guilt-free treat.

Ingredients

  • 12 large egg whites, room temperature
  • 1 cup granulated sugar (divided)
  • 3/4 cup cake flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • Optional: chocolate shavings, berries, or powdered sugar for topping

Instructions

  1. Preheat oven to 350°F (175°C). Do not grease the 10-inch tube pan.
  2. Sift together cake flour, cocoa powder, and 1/2 cup of the sugar. Repeat sifting 2–3 times for lightness. Set aside.
  3. In a large bowl, beat egg whites with cream of tartar and salt on medium-high speed until foamy.
  4. Gradually add the remaining 1/2 cup sugar while beating until stiff, glossy peaks form.
  5. Beat in vanilla extract.
  6. Sift dry ingredients over the egg whites in batches, gently folding with a spatula after each addition. Do not deflate the mixture.
  7. Pour batter into ungreased tube pan and smooth the top.
  8. Bake for 35–40 minutes, or until the top springs back when touched and a toothpick comes out clean.
  9. Immediately invert pan and cool completely upside down (about 1 hour).
  10. Run a thin knife around the edges to release the cake. Serve plain or with toppings like berries and whipped cream.

Notes

  • Do not grease the pan — the batter needs to cling to rise.
  • Use cake flour for the best texture; substitute with all-purpose and cornstarch if needed.
  • Cool upside down to prevent collapse.
  • Top with berries, whipped cream, or a dusting of cocoa for extra flavor.

Nutrition

Find it online: https://thefamilycooking.com/chocolate-angel-food-cake/