Chocolate Angel Food Cake
What Do You Do with 11 Egg Whites?
Like most guys, I hate wasting food. So what happens when you make several chocolate pies, including my Kahlúa Mocha Pudding Pie and Irish Cream Chocolate Pudding Pie, that call for egg yolks? You’re left with 11 egg whites and a pretty good excuse to make a Chocolate Angel Food Cake.
Light, airy, and packed with rich chocolate flavor, this cake puts those leftover egg whites to good use. Made with Dutch-process cocoa and a handful of pantry ingredients, it’s a chocolate twist on a classic that doesn’t need butter, oil, or heavy frosting.
The trick is whipping the egg whites just right, gently folding in the dry ingredients, and cooling the cake upside down. Nothing complicated, just a little patience and a homemade cake worth making again.
Looking for something different? Check out my Not Pies collection for more homemade desserts that go beyond the pie pan.
Chocolate Angel Food Cake
Ingredients
Equipment
Instructions
- Preheat the oven to 350°F with a rack in the lower third. Use a clean, dry, completely ungreased 10-inch tube pan with a removable bottom and center tube.
- Sift together the flour, cocoa powder, and 125 g of sugar three times. Set aside. Measure the remaining 150 g of sugar separately.
- Allow the egg whites to come toward room temperature. In a clean mixing bowl, beat the whites on medium-low speed until foamy. Add the cream of tartar and salt. Increase to medium speed and beat until soft peaks form.
- Gradually add the remaining 150 g of sugar, about 1 tablespoon at a time, while beating. Continue until smooth, glossy medium-stiff peaks form with slightly curled tips. Briefly mix in the vanilla.
- Sift one-quarter of the flour-cocoa-sugar mixture over the egg whites. Gently fold with a large silicone spatula. Repeat in three more additions, stopping as soon as the dry streaks disappear.
- Spoon the batter into the ungreased tube pan and gently smooth the top. Run a thin knife through the batter once to release large air pockets. Do not bang the pan on the counter.
- Bake at 350°F for approximately 35–45 minutes, beginning to check at 30 minutes. Avoid opening the oven during the first 30 minutes. The cake is done when the top springs back lightly and a skewer inserted into the cake comes out clean.
- Immediately invert the pan onto its cooling feet, carefully supporting the removable bottom while turning. Make sure the cake remains securely attached to the pan before releasing it. Cool completely upside down for approximately 1½–2 hours.
- Turn the pan upright. Run a thin knife around the outer wall, then lift out the cake with the removable bottom and center tube. Loosen the cake around the center tube and beneath the bottom. Carefully remove and slice with a serrated knife to avoid compressing the delicate crumb.
Notes
Frequently Asked Questions
Yes, provided they’re labeled suitable for whipping or meringues. Measure 334 grams to replace the 11 fresh egg whites. Fresh egg whites are my preference for the best rise and texture, but carton whites can be a convenient alternative.
Yes, you can use regular Hershey’s unsweetened cocoa powder instead of Dutch-process cocoa, using the same 30 grams. However, Dutch-process cocoa has a smoother, less acidic flavor and generally produces a darker chocolate cake. Natural cocoa will give you a slightly different flavor and color. I developed this recipe using Dutch-process cocoa, so that’s my recommendation for the best results. The substitution hasn’t been tested in this recipe.
Because I hate wasting good ingredients. After making several chocolate pies that required 11 egg yolks, I had 11 perfectly good egg whites left over. Rather than throw them away, I turned them into this Chocolate Angel Food Cake. Man-Made Pies may be built around pies, but I’m always up for making something good from scratch. No waste, no fluff, just good baking.
