"This is a very moist and light angel food. A family favorite at my house." — Jane Hilton
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1 1/4 teaspoons
cream of tartar
1 1/4 cups
1 1/4 cups
1 1/4 cups
unsweetened cocoa powder
1 1/4 teaspoons
I've tried making homemade angel food cake 3 or 4 times and this was my first success. It took 13 eggs to make 2 cups. The eggs whipped up so high they nearly spilled over my kitchen aid mixer bowl but the texture of the cake was light and soft without being chewy--just the way an angel food cake should be. Oh, and I mixed in about 6 oz. of mini chocolate chips. Once cooled, I drizzled a chocolate ganache from this site over the top and sides. Some shaved chocolate swirls completed a lovely and (mostly) healthy birthday cake for my mom that every body loved.
Found the recipe hard to follow, ie how many eggs equals 2 cups of egg white, also unsure of the mix, looked horrible and luppy and am unsure if it will cook alright. i needed more directions. i.e what should the mix look like, how will i know when its cooked. alos i am not from the U.S and hence found some ingredence confusing i.e is confectioner's sugar - icing sugar
The best angel food cake i've ever made...but the directions would be difficult for someone who has never made an angelfood cake before. A bit more detail in the directions is needed.
Excellent angel food cake with a satisfying chocolate flavor. I agree that the recipe is a little hard to follow, so here are a few things that might help: I got two cups of egg whites from 15 medium-to-large eggs; I added the vanilla with the salt and cream of tartar instead of at the end to avoid having to overstir the batter; and I used an ungreased tube pan that I inverted on a glass bottle once it came out of the oven -- let it cool completely and then run a knife around the edges to remove from the pan. Also, I didn't have cake flour, so I substituted by mixing 2 tablespoons of corn starch with enough all-purpose flour to make 1 cup total (1-1/2 teaspoon CS per quarter cup APF) -- the easiest way to do this is to put the corn starch in the bottom of the measuring cup and then to fill with AP flour. This substitution worked great.
Excellent cake. Only thing I did different was I added the vanilla after I beat in the white sugar. I folded it in with a spatula. ALthough some complained, it is best when a recipe asks for egg whites in cups rather than in number of egg whites. That can vary too much because of the size of the egg. In general you will get 2 cups of whites out of anywhere from 14-16 large eggs. For those not sure what the mixture is supposed to look like at the various stages, you need to check a cookbook or look for photos online. It is hard to describe. That is not the fault of the author. I have served this cake plain, with ice cream and with whipped cream and raspberry sauce. It is loved all ways!!! Enjoy this great recipe!!!!
Suggestion: After whipping up the egg whites, transfer to a very large bowl before you add the flour. Otherwise it will be very difficult to do. This recipe makes a large volume of egg whites.
I have altered this recipe to be gluten free by using a mixture of half cornstarch and white rice flour and one tsp. Xanthan gum. My mom loved it as well as my family.
My first attempt baking angel food cake. It turn out great and very tasty with appealing chocolate taste but too sweet for me. Will half the amount of sugar next time I bake it.
My husband said he didn't really care that much for angel food cake... until he tasted this one! But I did make a couple of changes:
I cut down the powdered sugar to 3/4 cup, and substituted Ghiradelli sweetened cocoa powder + 2 TB dark cocoa. Also reduced vanilla to 1 tsp and added a tsp of Kahlua, adding them before the flour.
Mixing speed is important. Instead of using high speed to beat the egg whites, start on low speed until the whites are broken down and frothy; add salt and cream of tartar and beat at medium speed until the egg whites form billowy mounds. Add sugar, 2 TB at a time, keeping speed set to medium, until all sugar is incorporated and soft peaks form. DO NOT beat until egg whites are stiff; that makes it hard to fold the flour in without deflating the mixture.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Angel Food Cake I
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 3
Watch how to make this decadent-tasting but actually fat-free cake.
This quick-and-easy chocolate cake is so moist and rich.
See how to make moist, rich chocolate cake.