Chocolate Angel Food Cake

A couple weeks ago, my sister texted me that she was craving something sweet. A few days later, she came over for dinner, still with that craving. Texting back and forth (like we always do) before she came over, I discovered she likes chocolate cake and decided to make her a chocolate angel food cake. Partly because I simply love angel food cake. Partly because angel food cake is one of the healthier cakes out there. Mostly because I love angel food cake.

After preparing the batter, I didn't expect it to be all that chocolatey; I anticipated a hint of chocolate. Oh, but I was so deliciously incorrect. Especially for being an angel food cake, this has a robust chocolatiness perfectly complemented by the sweetness and stickiness of angel food. SO. FREAKIN'. DELICIOUS. The cake did not lost long. I sent my sister home with a chunk of it, which she then ate the next morning for breakfast. But then again, I had some for breakfast that morning too.


I served this cake with homemade whipped cream and sliced strawberries, because what goes together better than chocolate, strawberries, and cream?

Chocolate Angel Food Cake
(Better Homes and Gardens New Cook Book, pg 182)

• 1 1/2 cups egg whites (10-12 large eggs)
• 1 1/2 cup sifted powdered sugar
• 1 cup sifted flour
• 1/4 cup unsweetened coca powder
• 1 1/2 tsp cream of tartar
• 1 tsp vanilla extract
• 1 cup granulated sugar

In a large bowl, allow the egg whites to sit at room temperature for 30 minutes. Meanwhile, sift together powdered sugar, flour, and cocoa three times; set aside.

Place baking rack in lowest position in the oven. Preheat to 350F.

Add cream of tartar and vanilla to egg whiles. Beat (with electric mixer) on medium until soft peaks form. Gradually add granulated sugar 2 tbsps at a time, beating until stiff peaks form.

Sift 1/4 of the flour mixture over the egg whites and fold in gently. (You may need to transfer to a larger bowl.) Repeat, folding in the remaining flour mixture by fourths.

Pour into an ungreased 10 inch tube pan. Gently cut through the batter with a butter knife or small spatule to remove any large air pockets.

Bake on the lowest rack for 40-45 mintues, or until the top springs back when lightly touched. Immediately invert the cake; cool thoroughly in the inverted pan. Using a small spatula or knife (a clean one!), loosen the sides of the cake from the pan; remove it from the pan.


To make whipped cream, simply beat heavy cream in a bowl until it thickens and stiffens. If you'd like it sweetened, add powdered sugar to taste. You may also add cocoa powder or vanilla extract or any other flavorings you'd like.