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Chocolate Angel Food Cake II
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Indulgent chocolate twist on classic Angel Food cake. Light, delicate, and satisfies chocolate cravings. Serve freshly made for best flavor and texture, ensuring egg whites are yolk-free for optimal fluffiness.
Ingredients:
  • 0.75 cup cake flour
  • 0.25 cup unsweetened cocoa powder
  • 1.5 cups white sugar
  • 3 (1 ounce) squares semisweet chocolate, grated
  • 12 egg whites
  • 1 teaspoon cream of tartar
  • 0.25 teaspoon vanilla extract
  • 1.5 teaspoons lemon juice
  • confectioners' sugar for dusting
Instructions:
  • * Preheat the oven to 325 degrees F (165 degrees C) and line a 9-inch tube pan with parchment paper if it does not have a removable bottom. * Combine flour, cocoa, and 3/4 cup of sugar in a bowl, and set aside. * Take 3 tablespoons of the flour mixture and mix it with the grated chocolate.
  • In a large bowl, use an electric mixer on low to beat egg whites until foamy. Increase speed to medium, add cream of tartar and salt, and beat until soft peaks form. Gradually mix in 3/4 cup sugar until stiff peaks form. Stir in vanilla and lemon juice.
  • Carefully incorporate the flour mixture into the fluffy beaten egg whites, followed by gently folding in the grated chocolate until no white streaks are visible.
  • Pour the batter into the pan, ensuring an even distribution. Tap the pan lightly to eliminate air bubbles. Bake in the middle of the preheated oven for 60 minutes or until the top bounces back when touched. Let cool, then dust with confectioners’ sugar before serving, if desired.

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