Light Chocolate Angel Food Cake

    Light Chocolate Angel Food Cake


    51 people made this

    This cake uses the angel food cake methodology yet also combines in cocoa which creates a light and moist chocolate cake.

    Serves: 14 

    • 2 cups egg whites
    • 1/4 teaspoon salt
    • 1 1/4 teaspoons cream of tartar
    • 1 1/4 cups (280g) white sugar
    • 1 1/4 cups (220g) icing sugar
    • 1 1/4 cups (155g) plain flour
    • 1/4 cup (30g) cocoa powder
    • 1 1/4 teaspoons vanilla essence

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 165 degrees C.
    2. In a medium bowl mix icing sugar, flour and cocoa. Sift together 2 times and set aside.
    3. In a clean large bowl whisk the egg whites, salt and cream of tartar with an electric mixer on high speed until very stiff.
    4. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture a little at a time until fully incorporated.
    5. Stir in vanilla. Pour into a 25cm ring tin.
    6. Bake at 165 degrees C for approximately 1 hour or until cake springs back when touched.

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