Chocolate Angel Food Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 163.7
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 67.5 mg
  • Total Carbs: 36.9 g
  • Dietary Fiber: 0.3 g
  • Protein: 4.0 g

View full nutritional breakdown of Chocolate Angel Food Cake calories by ingredient


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Number of Servings: 16


    3/4 cup Softasilk Cake Flour
    1/4 cup Hershey's unsweetened cocoa powder
    1-1/2 cups sugar
    9 egg whites
    1/4 teaspoon salt
    1 teaspoon cream of tartar
    3/4 teaspoon vanilla extract
    3/4 teaspoon almond extract


This is adapted from Mark Bittman's "How to Cook Everything." I would recommend using a stand mixer with a whisk attachment for this. Hand mixers are not strong enough.

1 - Preheat the oven to 325F
2 - Sift together the flour, cocoa powder and 1/2 cup of the sugar
3 - Beat the egg whites until foamy. Add the salt and cream of tartar and continue to beat until they hold soft peaks; the tops of the whites should droop a little bit when you remove the beaters. Beat in the remaining sugar and extracts and contine to beat until the peaks become a little stiffer.
4 - Gradully and gently fold in the flour mixture, using a rubber spatula or your hand. Turn the batter into an ungreased 9- or 10- inch angel food cake pan and bake 45 minutes to 1 hour, until the cake is firm, resilient and nicely browned.
5 - Invert the cake onto a rack and let cool for about an hour. Cut carefully around the sides of the cake and remove. Cool completely before slicing with a serrated knife or pulling apart with two forks.

Number of Servings: 16

Recipe submitted by SparkPeople user MDAWNOTT.