Mint Chocolate Chip Angel Food Cake is fluffy and moist with bits of rich chocolate in every bite. The light whipped cream frosting is a perfect compliment to such a light cake.
Chocolate and mint has been one of my favorite flavor combinations since I first placed a peppermint patty in my mouth. It’s refreshing, it’s chocolatey sweet…and when you pair it with angel food cake it is heavenly.
This Mint Chocolate Chip Food Cake has a fluffy whipped cream frosting. It’s just lightly sweet so it pairs well with the angel food cake. And it looks festive for spring, too!
Why you’ll love this cake:
- fluffy texture
- lightly sweet flavor with chocolate chips in every bite
- perfect topped with a fluffy homemade mint chocolate chip frosting.
- Cake flour: Cake flour cannot be substituted in this recipe as it helps bind the meringue. If you do not have cake flour, for every cup of regular flour, simply substitute 2 tablespoons of cornstarch for 2 tablespoons of flour.
- Egg whites: The meringue made of egg whites is the basis of this cake, making it light and spongy. Don’t use yolks!
- Cream of tartar: This helps to create a steady and stiff meringue.
- Salt : Besides adding flavor, salt helps to break the egg white down for a smoother, more even meringue.
- Sugar: Sugar helps in building a stiff meringue.
- Mini chocolate chips: Regular sized chocolate chips will be too heavy for this cake and can cause it to deflate in different areas resulting in an inconsistent cake.
- Heavy whipping cream – Whipped cream is the usual topping for angel food cake. Heavy whipping cream is the base for homemade whipped cream and in this case it is flavored with peppermint.
- Powdered sugar: This will sweeten the whipped cream topping.
- Peppermint extract: This will add a wonderful flavor to the whipped cream.
- Green gel food coloring: This gives the whipped cream it’s eye-catching color, typical of the mint chocolate chip desserts that are so popular.
Tips for Making Mint Chocolate Chip Angel Food Cake
- Use a stand mixer. Getting a consistent meringue whisking by hand is tiring and time consuming while using an electric mixer is easy and far less time consuming.
- Follow the steps. This cake takes several different steps in the mixing process. If you want the best texture, follow the steps exactly.
- Make sure your bowl and utensils are clean. If there is grease in the bowl or on the utensils, the egg whites will not whip easily. Clean everything well before you begin.
- Use a rubber spatula to fold the flour into the meringue and scrape down the sides of the bowl. This will help you not to overmix the batter.
- An angel food cake pan is specifically designed for an angel food cake with a removable cone center making it easy and ideal to remove the cake since the pan is not greased before baking.
- Cool the cake upside down. This will prevent the cake from falling, keeping it light and fluffy.
How to Store Angel Food Cake
Store in a cake stand, airtight container or wrapped in plastic wrap. Cake should be stored in the fridge and may last up to 4 days. It can also be wrapped tightly and placed in the freezer for up to 2 months.
Mint Chocolate Chip Angel Food Cake
For the cake:
- 1 1/2 cups white sugar
- 1 cup cake flour
- 1 1/2 cups egg whites (11-12 eggs)
- 1/2 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips (plus extra for garnish)
For the frosting:
- 3 ½ cup heavy whipping cream
- 1 ½ cup powdered sugar
- 1 ½ teaspoons peppermint extract
- Pinch salt
- Green gel food coloring
Make the cake:
- Preheat the oven to 325 degrees Fahrenheit.
- Sift together 3/4 cup of sugar and the flour three times. Set it aside.
- In a clean, grease-free bowl, beat the egg whites until they are frothy .
- Add the salt and cream of tartar, then beat until the eggs hold stiff peaks.
- Add the remaining sugar, three tablespoons at a time, beating well after each addition.
- Fold in the flour/sugar mixture about 1/2 a cup at a time, then fold in the vanilla flavoring and chocolate chips.
- Spoon the batter into an ungreased angel food cake tube pan.
- Bake on the lowest oven rack for 45 minutes or until the top is lightly browned and looks dry.
- Remove the pan from the oven and immediately invert the pan, standing it upside down on 3 glasses that are equal in height for support.
- Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
Make the frosting:
- Place all of the frosting ingredients into an electric mixing bowl.
- Whip on medium high speed for about 3-5 minutes or until a fluffy whipped cream has formed.
Other Angel Food Cake Recipes
If you are looking for other low fat angel food cakes, try one of these: