Chocolate Angel Food Cake
Serves: 12
  • 12 egg whites, room temperature
  • 1¼ cups super fine granulated sugar
  • salt, pinch
  • ½ tsp. vanilla extract
  • 2 tsp. cream of tartar
  • ¾ cup cake flour
  • ¼ cup unsweetened cocoa powder
  1. Separate the eggs, putting only the whites in the bowl of your standing mixer with whisk attachment. Discard the yolks or save them for use in another recipe. See notes below with further directions on how to separate egg whites. Let egg whites come to room temperature, about 30 minutes before starting the mixing process.
  2. While the egg whites are sitting, add the 1¼ cup granulated sugar to a food processor and process for about 30 seconds, set aside.
  3. Sift together the flour, cocoa powder and ¾ cup of the super fine sugar and then sift again, set aside.
  4. Pre-heat oven to 375 degrees.
  5. When egg whites come to room temperature, add a pinch of salt and with the mixer on low, whisk together until frothy. Once frothy, sprinkle in the cream of tarter and increase the mixer speed to medium or medium high, mixing until you get soft peaks. Slowly add in the ¾ cup of sugar (1-2 Tbs at a time) and continue mixing until you get medium peaks.
  6. Pour the egg white mixture into a larger bowl. Slowly add about ¼ cup of the flour mixture at a time and fold it into the batter. Be sure to fold gently or you'll deflate your egg whites.
  7. Once all of the flour mixture is incorporated, pour the batter into an uncreased tube pan with a removable bottom and bake for about 37 minutes. Start testing your cake at 30 minutes with a long skewer. If it comes out with anything more than a few crumbs, it needs to bake longer.
  8. When the cake is finished baking, turn it upside down with the hole in the cake pan through the neck of a glass bottle. Leave the cake there 1 hour. After an hour, run a sharp knife around the outside and inside rims. Flip cake onto a platter and serve alongside fresh berries and creme, if desired.
I've found the key is to crack them first into a small dish and then when you are guaranteed no yolk got into the white, transfer the white into your larger bowl of whites
Recipe by Made by Melissa Lee at