This simple homemade Chocolate Angel Food Cake is light, soft and delicious with a pleasant chocolate-y flavor.
Do not grease or spray your baking pan. As your angel food cake bakes, it will rise and cling to the side of the pan. If the pan is greased it can prevent your cake from reaching its full height.
- 1 ¼ cup Cake Flour
- 1 ¼ cup Granulated Sugar
- ¼ cup Unsweetened Cocoa Powder
- 1 ¼ cup Confectioners’ Sugar
- 2 cups Egg Whites
- 1 ¼ teaspoon Cream Of Tartar
- 1 ¼ teaspoon Vanilla Extract
- ¼ teaspoons Salt
- Preheat oven to 350°F (165°C).
- In a medium bowl, sift together the confectioners’ sugar, cake flour, and cocoa. Sift again, then set aside.
- In a large mixing bowl, using an electric mixer on high speed, whip together the egg whites, salt, and cream of tartar until very stiff.
- Fold in the white sugar 2 tablespoons at a time while continuing to mix.
- Then fold in the flour mixture, a little at a time, until fully incorporated.
- Stir in the vanilla extract and mix to combine.
- Transfer the batter into a 10 inch tube pan.
- Place in the oven and bake at 350°F (165°C) for 40-50 minutes or until cake springs back when touched.
- Remove the cake from the oven and turn it upside down on a wire rack to cool completely. Cooling the cake upside down is absolutely important as the structure of the cake is not set until it cools. Allowing the cake to cool upside down will prevent it from collapsing on itself.
- After its cooled, use a knife to loosen the sides of the cake from the pan and carefully remove it.
- Serve, and enjoy!