Indulge your sweet tooth with a heavenly slice of Cocoa Angel Food Cake! This light and airy dessert is the perfect balance of rich cocoa flavor and fluffy texture, making it an irresistible treat for any occasion. Whether you're hosting a gathering or simply craving something sweet, this recipe will have your guests asking for seconds. Get ready to impress with a cake that's not only delicious but also surprisingly easy to make. Dive into the world of baking magic and discover how to create this delightful dessert that will leave everyone wanting more!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup egg whites (about 8 large eggs)
- 1 cup granulated sugar
- 1 cup cake flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Ensure that your oven rack is positioned in the lower third of the oven to allow for even baking.
- In a large mixing bowl, combine 1 cup of cake flour, 1/2 cup of unsweetened cocoa powder, and 1/4 teaspoon of salt. Sift these dry ingredients together to remove any lumps and to ensure they are well mixed. Set aside.
- In another clean, dry mixing bowl, add 1 cup of egg whites (about 8 large eggs) and begin to beat them with an electric mixer on medium speed until frothy.
- Once the egg whites are frothy, add 1 teaspoon of cream of tartar. Continue beating the egg whites until soft peaks form, which should take about 2-3 minutes.
- Gradually add 1 cup of granulated sugar to the egg whites, about 2 tablespoons at a time, while continuing to beat on medium-high speed. Beat until the mixture is glossy and stiff peaks form, which should take another 3-4 minutes.
- Once the egg whites are at stiff peaks, gently fold in 1 teaspoon of vanilla extract. Be careful not to deflate the egg whites.
- Using a spatula, gradually fold the sifted dry ingredients into the egg white mixture. Do this in three additions, folding gently after each addition until just combined. Be cautious not to overmix, as you want to maintain the lightness of the batter.
- Pour the batter into an ungreased 10-inch angel food cake pan. Use a spatula to spread it evenly and smooth the top. Do not grease the pan, as the batter needs to cling to the sides for proper rising.
- Bake in the preheated oven for 30 minutes, or until the cake is set and springs back when lightly pressed. The top should be dry and slightly cracked.
- Once baked, remove the cake from the oven and immediately invert the pan onto a cooling rack. This helps to prevent the cake from collapsing as it cools.
- Allow the cake to cool completely in the pan for about 1 hour. Once cooled, gently run a knife around the edges of the pan to loosen the cake, then carefully remove it from the pan.
- Slice the Cocoa Angel Food Cake using a serrated knife and serve plain or with your favorite toppings such as whipped cream, fresh berries, or a dusting of powdered sugar.
Tips
- Room Temperature Egg Whites: For the best volume, ensure your egg whites are at room temperature before beating them. This helps them whip up to their maximum potential.
- Sift Your Dry Ingredients: Sifting the cake flour and cocoa powder not only removes lumps but also aerates them, contributing to the cake's light texture.
- Gentle Folding: When combining the dry ingredients with the egg whites, be gentle! Overmixing can deflate the batter, resulting in a denser cake.
- Ungreased Pan: Remember to use an ungreased angel food cake pan. The batter needs to cling to the sides to rise properly, creating that signature height and fluffiness.
- Cooling Upside Down: Inverting the cake after baking is crucial. It prevents the cake from collapsing and maintains its airy structure as it cools.
- Serve with Style: Elevate your Cocoa Angel Food Cake by serving it with a dollop of whipped cream, a handful of fresh berries, or a light dusting of powdered sugar for an elegant touch.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 30g
Protein: 5g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
