2000s Recipes + Menus

Chocolate Angel Food Cake

  • Active time:20 min
  • Start to finish:2 1/2 hr
May 2009
Remarkably moist and chocolatey, this angel food cake is wonderful served with vanilla yogurt and sliced strawberries. Bonus: This downy-soft cake uses 12 egg whites; and the delightful Peruvian Dulce de Leche Torte or volador, uses 12 egg yolks. We’re just saying that if you make one, consider using the leftover yolks or whites to make the other—you won’t be sorry.
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder plus more for dusting
  • 1 1/2 cups sugar, divided
  • 1/2 teaspoon salt, divided
  • 12 large egg whites (1 1/2 cups), at room temperature 30 minutes
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • equipment:

    a 10- by 4-inch tube pan with removable bottom
  • accompaniments:

    vanilla yogurt or lightly sweetened whipped cream; fresh berries
  • Preheat oven to 350°F with rack in middle.
  • Sift together flour, cocoa powder, 3/4 cup sugar, and 1/4 tsp salt.
  • Beat whites with lemon juice, vanilla, and remaining 1/4 tsp salt using an electric mixer on medium-high speed until they just hold soft peaks. With mixer on high speed, add remaining 3/4 cup sugar in a slow stream and beat until whites hold stiff, glossy peaks, 3 to 5 minutes.
  • Sift flour mixture over whites and beat on low speed until just blended (folding in any unblended flour mixture by hand if necessary).
  • Spoon batter into ungreased tube pan and smooth top. Run a rubber spatula or long knife through batter to eliminate any large air bubbles.
  • Bake until a wooden pick inserted into middle of cake comes out clean, 40 to 45 minutes. Remove from oven and immediately invert pan. If pan has “legs,” stand it on those. Otherwise, place pan over neck of a wine bottle. Cool cake completely, upside down, 1 to 1 1/2 hours. Turn pan right side up. Run a knife around edge and center tube of pan. Lift cake, still on bottom of pan, then run a knife under bottom of cake to loosen. Invert to release cake from tube, then reinvert onto a plate. Dust lightly with cocoa powder.
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