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A slice of brown cake topped with cherry compote on a white plate. Another cake slice and a fork are visible in the background.
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Chocolate Angel Food Cake

Light and fluffy angel food cake, but with a chocolate twist!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 10

Ingredients

  • 3/4 cup cake flour
  • 1/4 cup cocoa powder
  • 1 1/2 cups sugar divided use
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups egg whites (from 10-12 large eggs), at room temperature
  • 1 teaspoon cream of tartar
  • 2 teaspoons pure vanilla extract

Instructions

  • Preheat the oven to 350ºF. Set aside a 9-inch angel food or tube pan. Do not grease the pan.
  • In a small bowl, sift together the flour, cocoa powder, 1/2 cup sugar, and salt. Set aside.
  • Pour the egg whites into the bowl of a stand mixer. Whip the egg whites on medium speed. When they look foamy add the cream of tartar.
  • Increase the mixer speed and continue to whip the egg whites until they hold soft peaks. Continue whipping as you gradually add the remaining 1 cup of sugar. Make sure to not overwhip; the eggs should be soft and not stiff. Mix in the vanilla.
  • Use a spatula to fold the dry ingredients into the egg whites, folding from the sides and bottom to mix while not deflating the whites.
  • Pour the batter in the pan and smooth the top. Bake for 45 minutes.
  • Remove from the oven and immediately invert over a cooling rack with the center hole of the cake pan resting on the neck of a heavy bottle or a metal funnel. Let the cake cool completely before removing from the pan and serving.
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