Imagine a cake so light it could float away, yet so rich with chocolate and warm cinnamon that it anchors your senses in pure bliss! This Chocolate Cinnamon Angel Cake is not just a dessert—it's a culinary masterpiece that transforms ordinary ingredients into an extraordinary experience. With its cloud-like texture and decadent flavor profile, this cake promises to be the showstopper at any gathering, leaving your guests wondering how something so delicate can pack such an incredible punch of flavor.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup egg whites (about 8 large)
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Ensure you have an ungreased 10-inch tube pan ready, as angel food cake needs an ungreased pan to climb and rise properly.
- Sift together the all-purpose flour, unsweetened cocoa powder, half of the sugar (1/2 cup), baking powder, ground cinnamon, and salt in a medium mixing bowl. Set aside.
- In a large clean, dry mixing bowl, begin whipping the egg whites using an electric mixer on medium speed. Once the egg whites become foamy, add cream of tartar and continue beating.
- Gradually add the remaining 1/2 cup of sugar to the egg whites, increasing mixer speed to high. Beat until stiff, glossy peaks form, which typically takes about 3-4 minutes.
- Gently fold in the vanilla extract into the whipped egg whites using a spatula, being careful not to deflate the mixture.
- Gradually fold the dry ingredient mixture into the egg white mixture, using a gentle, cutting motion to maintain the airiness of the whites.
- Carefully transfer the batter into the ungreased tube pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly touched.
- Immediately invert the pan onto a wire cooling rack after removing from the oven. Let the cake cool completely upside down for about 1 hour, which helps maintain its light, airy texture.
- Once cooled, run a thin knife around the edges of the pan to loosen the cake. Gently remove from the pan and transfer to a serving plate.
- Optional: Dust with powdered sugar or serve with whipped cream and a sprinkle of additional cinnamon for garnish.
Tips
- Egg White Wisdom: Ensure your mixing bowl and beaters are completely grease-free. Even a tiny bit of fat can prevent egg whites from reaching their full, fluffy potential.
- Temperature Matters: Use room temperature egg whites for maximum volume when whipping.
- Folding Technique: When incorporating dry ingredients, use a gentle "cut and fold" motion to maintain the airiness of the egg whites.
- Pan Preparation: Always use an ungreased tube pan for angel food cake to allow the batter to climb the sides and rise beautifully.
- Cooling Trick: Inverting the cake pan while cooling prevents the delicate cake from deflating and helps maintain its incredible height and texture.
- Serving Suggestion: For an extra touch of elegance, dust with powdered sugar or serve with a dollop of whipped cream and a sprinkle of cinnamon.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 25g
Protein: 4g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
