Chocolate Angel Food Cake
Choose this low fat cake recipe for a light, chocolate dessert! Chocolate Angel Food Cake has delicious flavor and is simply beautiful with a sprinkling of powdered sugar.
cream of tartar
(about 10 large eggs)
(for sprinkling on top)
(for drizzling on top)
Sift together the flour, cocoa and salt. Set aside.
In the bowl of a stand mixer and using the wire whisk attachment, mix together the cream of tartar and egg whites. Beat the whites until they hold stiff peaks.
Add the vanilla, then the sugar 1/2 cup at a time, beating between each addition.
Gently fold the egg mixture into the flour mixture.
Spoon the batter into an ungreased angel food cake tube pan.
Bake at 325 degrees for 45 minutes.
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.
Remove the cake to a plate.
Dust the top of the cake with powdered sugar and a drizzle of chocolate syrup, if desired.
Store in an airtight container.
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