Light Chocolate Angel Food Cake

    1 hour 30 minutes

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

    54 people made this

    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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    Reviews in English (40)


    I've tried making homemade angel food cake 3 or 4 times and this was my first success. It took 13 eggs to make 2 cups. The eggs whipped up so high they nearly spilled over my kitchen aid mixer bowl but the texture of the cake was light and soft without being chewy--just the way an angel food cake should be. Oh, and I mixed in about 6 oz. of mini chocolate chips. Once cooled, I drizzled a chocolate ganache from this site over the top and sides. Some shaved chocolate swirls completed a lovely and (mostly) healthy birthday cake for my mom that every body loved.  -  21 Jan 2007  (Review from Allrecipes USA and Canada)


    Excellent angel food cake with a satisfying chocolate flavor. I agree that the recipe is a little hard to follow, so here are a few things that might help: I got two cups of egg whites from 15 medium-to-large eggs; I added the vanilla with the salt and cream of tartar instead of at the end to avoid having to overstir the batter; and I used an ungreased tube pan that I inverted on a glass bottle once it came out of the oven -- let it cool completely and then run a knife around the edges to remove from the pan. Also, I didn't have cake flour, so I substituted by mixing 2 tablespoons of corn starch with enough all-purpose flour to make 1 cup total (1-1/2 teaspoon CS per quarter cup APF) -- the easiest way to do this is to put the corn starch in the bottom of the measuring cup and then to fill with AP flour. This substitution worked great.  -  09 Jul 2008  (Review from Allrecipes USA and Canada)


    The best angel food cake i've ever made...but the directions would be difficult for someone who has never made an angelfood cake before. A bit more detail in the directions is needed.  -  20 Mar 2000  (Review from Allrecipes USA and Canada)