\n<\/p>\n
Disclosure: As an Amazon Associate, I earn from qualifying purchases.<\/p>\n
This chocolate angel food cake is incredibly light and airy and deeply chocolatey. I top mine with chocolate whipped cream<\/a> and fresh berries for a heavenly treat!<\/p>\n\n<\/figure>\n<\/div>\nWhile I enjoy this cake year-round, I find it especially nice to enjoy on a warm day when heavy desserts feel like too much.<\/p>\nIngredients and Equipment<\/span><\/h2>\n\n<\/figure>\n<\/div>\nThis recipe uses superfine sugar, also known as caster sugar.<\/strong> Superfine sugar is, just as the name implies, a very finely ground sugar. Because it is so fine, it helps to keep the cake nice and light. If you don\u2019t want to buy a whole package of superfine sugar, you can pulse regular granulated sugar in a food processor to create your own superfine sugar.<\/p>\nYou\u2019ll also need cake flour. As a general rule, it\u2019s always a good idea to use cake flour when you want a lighter cake<\/strong>. I use cake flour in my vanilla cupcake<\/a> recipe for that very reason. If you don\u2019t have cake flour, you can substitute with all-purpose flour, but the cake will be a little more dense.<\/p>\nAlso, make sure to have a full dozen egg whites<\/strong> on hand for this recipe. The cake gets all of its lift from the whipped egg whites. Use the egg yolks for something else like ice cream, creme brulee, or orange curd<\/a> or freeze them<\/a> to use in the future.<\/p>\nThe cake\u2019s chocolate flavor comes from cocoa powder. You can use any cocoa powder that you like. I tend to choose a regular one, but a darker cocoa power like Hershey\u2019s Special Dark will make the cake a darker color and a give it a deeper flavor.<\/p>\nYou will also absolutely need an angel food cake pan [paid link]<\/a>. Look for a pan that is not non-stick.<\/strong> You need the the batter to stick to the tall, straight sides of this pan as it bakes to help the cake become tall and airy.<\/p>\nHow It\u2019s Made<\/span><\/h2>\nStart by mixing together some of the sugar with cake flour, cocoa powder, and salt. Set this aside \u2013 you\u2019ll use it soon.<\/p>\n<\/figure>\nNext, whisk egg whites, water, vanilla extract, and cream of tartar until the mixture gets frothy. Then, slowly mix in sugar.<\/p>\n\n<\/figure>\n<\/div>\nKeep whisking until the mixture looks like a fluffy white cloud (medium peaks). They should not be glossy like stiff peaks. Using cream of tartar helps the egg whites hold their shape.<\/p>\n\n<\/figure>\n<\/div>\nDust the top of the foam with a little bit of the flour mixture and, using a spatula, gently fold it in. Keep folding in a little bit at a time until it\u2019s all incorporated. The goal here is to incorporate the flour mixture without losing all the air in the batter. Never use an electric mixer to add the flour mixture or you risk deflating the egg whites.<\/em><\/p>\n\n<\/figure>\n<\/div>\nFill the angel food cake pan with the batter.<\/p>\nImportant:<\/mark><\/strong> Do not grease the pan \u2013 you want the cake to stick to its sides!<\/p>\n\n<\/figure>\n<\/div>\nBake for 45 minutes, then cool the cake upside-down. This is a very important step! The cake won\u2019t fall out of the pan because it is stuck to the sides and cooling upside-down keeps it from losing its height.<\/p>\nEither set it on the pan\u2019s feet (if your pan comes with feet) or rest it on a bottle.<\/p>\n\n<\/figure>\n<\/div>\nOnce it has cooled for two hours, run a spatula around the edges of the pan to remove the cake.<\/p>\n\n<\/figure>\n<\/div>\nThen, run the spatula around the bottom of the pan and the inner tube to separate the cake from that part of the pan.<\/p>\n\n<\/figure>\n<\/div>\nDust with powdered sugar or decorate with chantilly cream<\/a> or chocolate whipped cream<\/a> and fresh berries.<\/p>\n\n<\/figure>\n<\/div>\nExpert Tips and FAQs<\/span><\/h2>\n\nHow long will this keep for?<\/strong><\/p>\nWithout the whipped cream, you can keep this at room temperature for one week. Once you\u2019ve added whipped cream, store in the refrigerator for a few days. Ideally, don\u2019t add the whipped cream until you are ready to serve.<\/p>\n<\/div>\nCan I make this as cupcakes?<\/strong><\/p>\nSure! Use this recipe, but follow the baking instructions for my angel food cupcakes<\/a>.<\/p>\n<\/div>\nWhat\u2019s the difference between an angel food cake and a chiffon cake?<\/strong><\/p>\nAngel food cake is part of a group of cakes called foam cakes.\u00a0Foam cakes are composed of flour, sugar, eggs, and flavoring. They contain no chemical leavening agents. Chiffon cake<\/a>\u00a0falls into this category, as does\u00a0tres leches cake<\/a>\u00a0(which is essentially a chiffon cake soaked in three milks). One key way that chiffon cakes differ from angel food cakes is that chiffon has butter in the batter. See my post on\u00a0angel food cake vs. chiffon cake<\/a>\u00a0for more on this subject.<\/p>\n<\/div>\nCan I frost this like a regular cake all around the sides?<\/strong><\/p>\nWhile it\u2019s not the typical preparation, some choose to frost angel food cakes just as they would a more typical cake<\/a>. Don\u2019t try to use this as a stacked layer cake, though, as it won\u2019t support the weight of layers on top of it.<\/p>\n<\/div>\n<\/div>\n\n\nChocolate Angel Food Cake<\/span><\/h2>\nThis chocolate angel food cake is incredibly light and airy and deeply chocolatey. I top mine with chocolate whipped cream and fresh berries for a heavenly treat!<\/span><\/p>\n\n<\/g><\/svg><\/span>\nPrep Time <\/span>15 minutes<\/span><\/span>\nminutes<\/span><\/span><\/div>\n<\/g><\/svg><\/span>\nCook Time <\/span>45 minutes<\/span><\/span>\nminutes<\/span><\/span><\/div>\n<\/div>\n\n\nCupcake Instructions<\/span><\/h4>\n\n\nPreheat oven to 350 F.<\/p>\n<\/li>\n\nIn a small mixing bowl, combine one cup of the sugar with the cake flour, cocoa powder, and salt.<\/span><\/p>\n<\/li>\n\nIn a large mixing bowl, whisk egg whites, water, vanilla extract, and cream of tartar until frothy.<\/p>\n<\/li>\n\nWhile whisking, slowly mix in the remaining 3\/4 cup of sugar.<\/span><\/p>\n<\/li>\n\nKeep whisking until the mixture looks like a fluffy white cloud (medium peaks).<\/span><\/p>\n<\/li>\n\nDust the top of the foam with a little bit of the flour mixture and, using a spatula, gently fold it in.<\/p>\n<\/li>\n\nContinue adding flour and gently folding it in until all of the flour mixture is incorporated.<\/p>\n<\/li>\n\nFill an ungreased angel food cake pan with the batter.<\/span><\/p>\n<\/li>\n\nBake for 45 minutes.<\/span><\/p>\n<\/li>\n\nInvert pan onto its feet (if your pan has them) or onto a bottle. Cool for 2 hours.<\/span><\/p>\n<\/li>\n\nUse an offset spatula to carefully separate the cake from the sides of the pan. Then, continue using the spatula to separate the cake from the bottom of the pan and center spindle. <\/span><\/p>\n<\/li>\n\nTop with chocolate whipped cream and fresh berries.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you don\u2019t want to buy a a whole package of superfine sugar, you can pulse regular granulated sugar in a food processor to create your own superfine sugar.\u00a0<\/span>\nIf you don\u2019t have cake flour, you can substitute with all-purpose flour, but the cupcake will be a little more dense.\u00a0<\/span>\nFinally, it is very important to GENTLY fold the flour mixture into the beaten egg whites. Never use an electric mixer to add the flour mixture at risk of deflating the egg whites.<\/span><\/span><\/div>\n<\/div>\nCalories: <\/span>192<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>40<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>5<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>6<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>101<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>210<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>31<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>57<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>18<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\nStay Connected!<\/p>\n
While I enjoy this cake year-round, I find it especially nice to enjoy on a warm day when heavy desserts feel like too much.<\/p>\n
This recipe uses superfine sugar, also known as caster sugar.<\/strong> Superfine sugar is, just as the name implies, a very finely ground sugar. Because it is so fine, it helps to keep the cake nice and light. If you don\u2019t want to buy a whole package of superfine sugar, you can pulse regular granulated sugar in a food processor to create your own superfine sugar.<\/p>\nYou\u2019ll also need cake flour. As a general rule, it\u2019s always a good idea to use cake flour when you want a lighter cake<\/strong>. I use cake flour in my vanilla cupcake<\/a> recipe for that very reason. If you don\u2019t have cake flour, you can substitute with all-purpose flour, but the cake will be a little more dense.<\/p>\nAlso, make sure to have a full dozen egg whites<\/strong> on hand for this recipe. The cake gets all of its lift from the whipped egg whites. Use the egg yolks for something else like ice cream, creme brulee, or orange curd<\/a> or freeze them<\/a> to use in the future.<\/p>\nThe cake\u2019s chocolate flavor comes from cocoa powder. You can use any cocoa powder that you like. I tend to choose a regular one, but a darker cocoa power like Hershey\u2019s Special Dark will make the cake a darker color and a give it a deeper flavor.<\/p>\nYou will also absolutely need an angel food cake pan [paid link]<\/a>. Look for a pan that is not non-stick.<\/strong> You need the the batter to stick to the tall, straight sides of this pan as it bakes to help the cake become tall and airy.<\/p>\nHow It\u2019s Made<\/span><\/h2>\nStart by mixing together some of the sugar with cake flour, cocoa powder, and salt. Set this aside \u2013 you\u2019ll use it soon.<\/p>\n<\/figure>\nNext, whisk egg whites, water, vanilla extract, and cream of tartar until the mixture gets frothy. Then, slowly mix in sugar.<\/p>\n\n<\/figure>\n<\/div>\nKeep whisking until the mixture looks like a fluffy white cloud (medium peaks). They should not be glossy like stiff peaks. Using cream of tartar helps the egg whites hold their shape.<\/p>\n\n<\/figure>\n<\/div>\nDust the top of the foam with a little bit of the flour mixture and, using a spatula, gently fold it in. Keep folding in a little bit at a time until it\u2019s all incorporated. The goal here is to incorporate the flour mixture without losing all the air in the batter. Never use an electric mixer to add the flour mixture or you risk deflating the egg whites.<\/em><\/p>\n\n<\/figure>\n<\/div>\nFill the angel food cake pan with the batter.<\/p>\nImportant:<\/mark><\/strong> Do not grease the pan \u2013 you want the cake to stick to its sides!<\/p>\n\n<\/figure>\n<\/div>\nBake for 45 minutes, then cool the cake upside-down. This is a very important step! The cake won\u2019t fall out of the pan because it is stuck to the sides and cooling upside-down keeps it from losing its height.<\/p>\nEither set it on the pan\u2019s feet (if your pan comes with feet) or rest it on a bottle.<\/p>\n\n<\/figure>\n<\/div>\nOnce it has cooled for two hours, run a spatula around the edges of the pan to remove the cake.<\/p>\n\n<\/figure>\n<\/div>\nThen, run the spatula around the bottom of the pan and the inner tube to separate the cake from that part of the pan.<\/p>\n\n<\/figure>\n<\/div>\nDust with powdered sugar or decorate with chantilly cream<\/a> or chocolate whipped cream<\/a> and fresh berries.<\/p>\n\n<\/figure>\n<\/div>\nExpert Tips and FAQs<\/span><\/h2>\n\nHow long will this keep for?<\/strong><\/p>\nWithout the whipped cream, you can keep this at room temperature for one week. Once you\u2019ve added whipped cream, store in the refrigerator for a few days. Ideally, don\u2019t add the whipped cream until you are ready to serve.<\/p>\n<\/div>\nCan I make this as cupcakes?<\/strong><\/p>\nSure! Use this recipe, but follow the baking instructions for my angel food cupcakes<\/a>.<\/p>\n<\/div>\nWhat\u2019s the difference between an angel food cake and a chiffon cake?<\/strong><\/p>\nAngel food cake is part of a group of cakes called foam cakes.\u00a0Foam cakes are composed of flour, sugar, eggs, and flavoring. They contain no chemical leavening agents. Chiffon cake<\/a>\u00a0falls into this category, as does\u00a0tres leches cake<\/a>\u00a0(which is essentially a chiffon cake soaked in three milks). One key way that chiffon cakes differ from angel food cakes is that chiffon has butter in the batter. See my post on\u00a0angel food cake vs. chiffon cake<\/a>\u00a0for more on this subject.<\/p>\n<\/div>\nCan I frost this like a regular cake all around the sides?<\/strong><\/p>\nWhile it\u2019s not the typical preparation, some choose to frost angel food cakes just as they would a more typical cake<\/a>. Don\u2019t try to use this as a stacked layer cake, though, as it won\u2019t support the weight of layers on top of it.<\/p>\n<\/div>\n<\/div>\n\n\nChocolate Angel Food Cake<\/span><\/h2>\nThis chocolate angel food cake is incredibly light and airy and deeply chocolatey. I top mine with chocolate whipped cream and fresh berries for a heavenly treat!<\/span><\/p>\n\n<\/g><\/svg><\/span>\nPrep Time <\/span>15 minutes<\/span><\/span>\nminutes<\/span><\/span><\/div>\n<\/g><\/svg><\/span>\nCook Time <\/span>45 minutes<\/span><\/span>\nminutes<\/span><\/span><\/div>\n<\/div>\n\n\nCupcake Instructions<\/span><\/h4>\n\n\nPreheat oven to 350 F.<\/p>\n<\/li>\n\nIn a small mixing bowl, combine one cup of the sugar with the cake flour, cocoa powder, and salt.<\/span><\/p>\n<\/li>\n\nIn a large mixing bowl, whisk egg whites, water, vanilla extract, and cream of tartar until frothy.<\/p>\n<\/li>\n\nWhile whisking, slowly mix in the remaining 3\/4 cup of sugar.<\/span><\/p>\n<\/li>\n\nKeep whisking until the mixture looks like a fluffy white cloud (medium peaks).<\/span><\/p>\n<\/li>\n\nDust the top of the foam with a little bit of the flour mixture and, using a spatula, gently fold it in.<\/p>\n<\/li>\n\nContinue adding flour and gently folding it in until all of the flour mixture is incorporated.<\/p>\n<\/li>\n\nFill an ungreased angel food cake pan with the batter.<\/span><\/p>\n<\/li>\n\nBake for 45 minutes.<\/span><\/p>\n<\/li>\n\nInvert pan onto its feet (if your pan has them) or onto a bottle. Cool for 2 hours.<\/span><\/p>\n<\/li>\n\nUse an offset spatula to carefully separate the cake from the sides of the pan. Then, continue using the spatula to separate the cake from the bottom of the pan and center spindle. <\/span><\/p>\n<\/li>\n\nTop with chocolate whipped cream and fresh berries.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you don\u2019t want to buy a a whole package of superfine sugar, you can pulse regular granulated sugar in a food processor to create your own superfine sugar.\u00a0<\/span>\nIf you don\u2019t have cake flour, you can substitute with all-purpose flour, but the cupcake will be a little more dense.\u00a0<\/span>\nFinally, it is very important to GENTLY fold the flour mixture into the beaten egg whites. Never use an electric mixer to add the flour mixture at risk of deflating the egg whites.<\/span><\/span><\/div>\n<\/div>\nCalories: <\/span>192<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>40<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>5<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>6<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>101<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>210<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>31<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>57<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>18<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\nStay Connected!<\/p>\n
You\u2019ll also need cake flour. As a general rule, it\u2019s always a good idea to use cake flour when you want a lighter cake<\/strong>. I use cake flour in my vanilla cupcake<\/a> recipe for that very reason. If you don\u2019t have cake flour, you can substitute with all-purpose flour, but the cake will be a little more dense.<\/p>\nAlso, make sure to have a full dozen egg whites<\/strong> on hand for this recipe. The cake gets all of its lift from the whipped egg whites. Use the egg yolks for something else like ice cream, creme brulee, or orange curd<\/a> or freeze them<\/a> to use in the future.<\/p>\nThe cake\u2019s chocolate flavor comes from cocoa powder. You can use any cocoa powder that you like. I tend to choose a regular one, but a darker cocoa power like Hershey\u2019s Special Dark will make the cake a darker color and a give it a deeper flavor.<\/p>\nYou will also absolutely need an angel food cake pan [paid link]<\/a>. Look for a pan that is not non-stick.<\/strong> You need the the batter to stick to the tall, straight sides of this pan as it bakes to help the cake become tall and airy.<\/p>\nHow It\u2019s Made<\/span><\/h2>\nStart by mixing together some of the sugar with cake flour, cocoa powder, and salt. Set this aside \u2013 you\u2019ll use it soon.<\/p>\n<\/figure>\nNext, whisk egg whites, water, vanilla extract, and cream of tartar until the mixture gets frothy. Then, slowly mix in sugar.<\/p>\n\n<\/figure>\n<\/div>\nKeep whisking until the mixture looks like a fluffy white cloud (medium peaks). They should not be glossy like stiff peaks. Using cream of tartar helps the egg whites hold their shape.<\/p>\n\n<\/figure>\n<\/div>\nDust the top of the foam with a little bit of the flour mixture and, using a spatula, gently fold it in. Keep folding in a little bit at a time until it\u2019s all incorporated. The goal here is to incorporate the flour mixture without losing all the air in the batter. Never use an electric mixer to add the flour mixture or you risk deflating the egg whites.<\/em><\/p>\n\n<\/figure>\n<\/div>\nFill the angel food cake pan with the batter.<\/p>\nImportant:<\/mark><\/strong> Do not grease the pan \u2013 you want the cake to stick to its sides!<\/p>\n\n<\/figure>\n<\/div>\nBake for 45 minutes, then cool the cake upside-down. This is a very important step! The cake won\u2019t fall out of the pan because it is stuck to the sides and cooling upside-down keeps it from losing its height.<\/p>\nEither set it on the pan\u2019s feet (if your pan comes with feet) or rest it on a bottle.<\/p>\n\n<\/figure>\n<\/div>\nOnce it has cooled for two hours, run a spatula around the edges of the pan to remove the cake.<\/p>\n\n<\/figure>\n<\/div>\nThen, run the spatula around the bottom of the pan and the inner tube to separate the cake from that part of the pan.<\/p>\n\n<\/figure>\n<\/div>\nDust with powdered sugar or decorate with chantilly cream<\/a> or chocolate whipped cream<\/a> and fresh berries.<\/p>\n\n<\/figure>\n<\/div>\nExpert Tips and FAQs<\/span><\/h2>\n\nHow long will this keep for?<\/strong><\/p>\nWithout the whipped cream, you can keep this at room temperature for one week. Once you\u2019ve added whipped cream, store in the refrigerator for a few days. Ideally, don\u2019t add the whipped cream until you are ready to serve.<\/p>\n<\/div>\nCan I make this as cupcakes?<\/strong><\/p>\nSure! Use this recipe, but follow the baking instructions for my angel food cupcakes<\/a>.<\/p>\n<\/div>\nWhat\u2019s the difference between an angel food cake and a chiffon cake?<\/strong><\/p>\nAngel food cake is part of a group of cakes called foam cakes.\u00a0Foam cakes are composed of flour, sugar, eggs, and flavoring. They contain no chemical leavening agents. Chiffon cake<\/a>\u00a0falls into this category, as does\u00a0tres leches cake<\/a>\u00a0(which is essentially a chiffon cake soaked in three milks). One key way that chiffon cakes differ from angel food cakes is that chiffon has butter in the batter. See my post on\u00a0angel food cake vs. chiffon cake<\/a>\u00a0for more on this subject.<\/p>\n<\/div>\nCan I frost this like a regular cake all around the sides?<\/strong><\/p>\nWhile it\u2019s not the typical preparation, some choose to frost angel food cakes just as they would a more typical cake<\/a>. Don\u2019t try to use this as a stacked layer cake, though, as it won\u2019t support the weight of layers on top of it.<\/p>\n<\/div>\n<\/div>\n\n\nChocolate Angel Food Cake<\/span><\/h2>\nThis chocolate angel food cake is incredibly light and airy and deeply chocolatey. I top mine with chocolate whipped cream and fresh berries for a heavenly treat!<\/span><\/p>\n\n<\/g><\/svg><\/span>\nPrep Time <\/span>15 minutes<\/span><\/span>\nminutes<\/span><\/span><\/div>\n<\/g><\/svg><\/span>\nCook Time <\/span>45 minutes<\/span><\/span>\nminutes<\/span><\/span><\/div>\n<\/div>\n\n\nCupcake Instructions<\/span><\/h4>\n\n\nPreheat oven to 350 F.<\/p>\n<\/li>\n\nIn a small mixing bowl, combine one cup of the sugar with the cake flour, cocoa powder, and salt.<\/span><\/p>\n<\/li>\n\nIn a large mixing bowl, whisk egg whites, water, vanilla extract, and cream of tartar until frothy.<\/p>\n<\/li>\n\nWhile whisking, slowly mix in the remaining 3\/4 cup of sugar.<\/span><\/p>\n<\/li>\n\nKeep whisking until the mixture looks like a fluffy white cloud (medium peaks).<\/span><\/p>\n<\/li>\n\nDust the top of the foam with a little bit of the flour mixture and, using a spatula, gently fold it in.<\/p>\n<\/li>\n\nContinue adding flour and gently folding it in until all of the flour mixture is incorporated.<\/p>\n<\/li>\n\nFill an ungreased angel food cake pan with the batter.<\/span><\/p>\n<\/li>\n\nBake for 45 minutes.<\/span><\/p>\n<\/li>\n\nInvert pan onto its feet (if your pan has them) or onto a bottle. Cool for 2 hours.<\/span><\/p>\n<\/li>\n\nUse an offset spatula to carefully separate the cake from the sides of the pan. Then, continue using the spatula to separate the cake from the bottom of the pan and center spindle. <\/span><\/p>\n<\/li>\n\nTop with chocolate whipped cream and fresh berries.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you don\u2019t want to buy a a whole package of superfine sugar, you can pulse regular granulated sugar in a food processor to create your own superfine sugar.\u00a0<\/span>\nIf you don\u2019t have cake flour, you can substitute with all-purpose flour, but the cupcake will be a little more dense.\u00a0<\/span>\nFinally, it is very important to GENTLY fold the flour mixture into the beaten egg whites. Never use an electric mixer to add the flour mixture at risk of deflating the egg whites.<\/span><\/span><\/div>\n<\/div>\nCalories: <\/span>192<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>40<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>5<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>6<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>101<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>210<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>31<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>57<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>18<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\nStay Connected!<\/p>\n
Also, make sure to have a full dozen egg whites<\/strong> on hand for this recipe. The cake gets all of its lift from the whipped egg whites. Use the egg yolks for something else like ice cream, creme brulee, or orange curd<\/a> or freeze them<\/a> to use in the future.<\/p>\nThe cake\u2019s chocolate flavor comes from cocoa powder. You can use any cocoa powder that you like. I tend to choose a regular one, but a darker cocoa power like Hershey\u2019s Special Dark will make the cake a darker color and a give it a deeper flavor.<\/p>\nYou will also absolutely need an angel food cake pan [paid link]<\/a>. Look for a pan that is not non-stick.<\/strong> You need the the batter to stick to the tall, straight sides of this pan as it bakes to help the cake become tall and airy.<\/p>\nHow It\u2019s Made<\/span><\/h2>\nStart by mixing together some of the sugar with cake flour, cocoa powder, and salt. Set this aside \u2013 you\u2019ll use it soon.<\/p>\n<\/figure>\nNext, whisk egg whites, water, vanilla extract, and cream of tartar until the mixture gets frothy. Then, slowly mix in sugar.<\/p>\n\n<\/figure>\n<\/div>\nKeep whisking until the mixture looks like a fluffy white cloud (medium peaks). They should not be glossy like stiff peaks. Using cream of tartar helps the egg whites hold their shape.<\/p>\n\n<\/figure>\n<\/div>\nDust the top of the foam with a little bit of the flour mixture and, using a spatula, gently fold it in. Keep folding in a little bit at a time until it\u2019s all incorporated. The goal here is to incorporate the flour mixture without losing all the air in the batter. Never use an electric mixer to add the flour mixture or you risk deflating the egg whites.<\/em><\/p>\n\n<\/figure>\n<\/div>\nFill the angel food cake pan with the batter.<\/p>\nImportant:<\/mark><\/strong> Do not grease the pan \u2013 you want the cake to stick to its sides!<\/p>\n\n<\/figure>\n<\/div>\nBake for 45 minutes, then cool the cake upside-down. This is a very important step! The cake won\u2019t fall out of the pan because it is stuck to the sides and cooling upside-down keeps it from losing its height.<\/p>\nEither set it on the pan\u2019s feet (if your pan comes with feet) or rest it on a bottle.<\/p>\n\n<\/figure>\n<\/div>\nOnce it has cooled for two hours, run a spatula around the edges of the pan to remove the cake.<\/p>\n\n<\/figure>\n<\/div>\nThen, run the spatula around the bottom of the pan and the inner tube to separate the cake from that part of the pan.<\/p>\n\n<\/figure>\n<\/div>\nDust with powdered sugar or decorate with chantilly cream<\/a> or chocolate whipped cream<\/a> and fresh berries.<\/p>\n\n<\/figure>\n<\/div>\nExpert Tips and FAQs<\/span><\/h2>\n\nHow long will this keep for?<\/strong><\/p>\nWithout the whipped cream, you can keep this at room temperature for one week. Once you\u2019ve added whipped cream, store in the refrigerator for a few days. Ideally, don\u2019t add the whipped cream until you are ready to serve.<\/p>\n<\/div>\nCan I make this as cupcakes?<\/strong><\/p>\nSure! Use this recipe, but follow the baking instructions for my angel food cupcakes<\/a>.<\/p>\n<\/div>\nWhat\u2019s the difference between an angel food cake and a chiffon cake?<\/strong><\/p>\nAngel food cake is part of a group of cakes called foam cakes.\u00a0Foam cakes are composed of flour, sugar, eggs, and flavoring. They contain no chemical leavening agents. Chiffon cake<\/a>\u00a0falls into this category, as does\u00a0tres leches cake<\/a>\u00a0(which is essentially a chiffon cake soaked in three milks). One key way that chiffon cakes differ from angel food cakes is that chiffon has butter in the batter. See my post on\u00a0angel food cake vs. chiffon cake<\/a>\u00a0for more on this subject.<\/p>\n<\/div>\nCan I frost this like a regular cake all around the sides?<\/strong><\/p>\nWhile it\u2019s not the typical preparation, some choose to frost angel food cakes just as they would a more typical cake<\/a>. Don\u2019t try to use this as a stacked layer cake, though, as it won\u2019t support the weight of layers on top of it.<\/p>\n<\/div>\n<\/div>\n\n\nChocolate Angel Food Cake<\/span><\/h2>\nThis chocolate angel food cake is incredibly light and airy and deeply chocolatey. I top mine with chocolate whipped cream and fresh berries for a heavenly treat!<\/span><\/p>\n\n<\/g><\/svg><\/span>\nPrep Time <\/span>15 minutes<\/span><\/span>\nminutes<\/span><\/span><\/div>\n<\/g><\/svg><\/span>\nCook Time <\/span>45 minutes<\/span><\/span>\nminutes<\/span><\/span><\/div>\n<\/div>\n\n\nCupcake Instructions<\/span><\/h4>\n\n\nPreheat oven to 350 F.<\/p>\n<\/li>\n\nIn a small mixing bowl, combine one cup of the sugar with the cake flour, cocoa powder, and salt.<\/span><\/p>\n<\/li>\n\nIn a large mixing bowl, whisk egg whites, water, vanilla extract, and cream of tartar until frothy.<\/p>\n<\/li>\n\nWhile whisking, slowly mix in the remaining 3\/4 cup of sugar.<\/span><\/p>\n<\/li>\n\nKeep whisking until the mixture looks like a fluffy white cloud (medium peaks).<\/span><\/p>\n<\/li>\n\nDust the top of the foam with a little bit of the flour mixture and, using a spatula, gently fold it in.<\/p>\n<\/li>\n\nContinue adding flour and gently folding it in until all of the flour mixture is incorporated.<\/p>\n<\/li>\n\nFill an ungreased angel food cake pan with the batter.<\/span><\/p>\n<\/li>\n\nBake for 45 minutes.<\/span><\/p>\n<\/li>\n\nInvert pan onto its feet (if your pan has them) or onto a bottle. Cool for 2 hours.<\/span><\/p>\n<\/li>\n\nUse an offset spatula to carefully separate the cake from the sides of the pan. Then, continue using the spatula to separate the cake from the bottom of the pan and center spindle. <\/span><\/p>\n<\/li>\n\nTop with chocolate whipped cream and fresh berries.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you don\u2019t want to buy a a whole package of superfine sugar, you can pulse regular granulated sugar in a food processor to create your own superfine sugar.\u00a0<\/span>\nIf you don\u2019t have cake flour, you can substitute with all-purpose flour, but the cupcake will be a little more dense.\u00a0<\/span>\nFinally, it is very important to GENTLY fold the flour mixture into the beaten egg whites. Never use an electric mixer to add the flour mixture at risk of deflating the egg whites.<\/span><\/span><\/div>\n<\/div>\nCalories: <\/span>192<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>40<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>5<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>6<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>101<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>210<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>31<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>57<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>18<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\nStay Connected!<\/p>\n
The cake\u2019s chocolate flavor comes from cocoa powder. You can use any cocoa powder that you like. I tend to choose a regular one, but a darker cocoa power like Hershey\u2019s Special Dark will make the cake a darker color and a give it a deeper flavor.<\/p>\n
You will also absolutely need an angel food cake pan [paid link]<\/a>. Look for a pan that is not non-stick.<\/strong> You need the the batter to stick to the tall, straight sides of this pan as it bakes to help the cake become tall and airy.<\/p>\nHow It\u2019s Made<\/span><\/h2>\nStart by mixing together some of the sugar with cake flour, cocoa powder, and salt. Set this aside \u2013 you\u2019ll use it soon.<\/p>\n<\/figure>\nNext, whisk egg whites, water, vanilla extract, and cream of tartar until the mixture gets frothy. Then, slowly mix in sugar.<\/p>\n\n<\/figure>\n<\/div>\nKeep whisking until the mixture looks like a fluffy white cloud (medium peaks). They should not be glossy like stiff peaks. Using cream of tartar helps the egg whites hold their shape.<\/p>\n\n<\/figure>\n<\/div>\nDust the top of the foam with a little bit of the flour mixture and, using a spatula, gently fold it in. Keep folding in a little bit at a time until it\u2019s all incorporated. The goal here is to incorporate the flour mixture without losing all the air in the batter. Never use an electric mixer to add the flour mixture or you risk deflating the egg whites.<\/em><\/p>\n\n<\/figure>\n<\/div>\nFill the angel food cake pan with the batter.<\/p>\nImportant:<\/mark><\/strong> Do not grease the pan \u2013 you want the cake to stick to its sides!<\/p>\n\n<\/figure>\n<\/div>\nBake for 45 minutes, then cool the cake upside-down. This is a very important step! The cake won\u2019t fall out of the pan because it is stuck to the sides and cooling upside-down keeps it from losing its height.<\/p>\nEither set it on the pan\u2019s feet (if your pan comes with feet) or rest it on a bottle.<\/p>\n\n<\/figure>\n<\/div>\nOnce it has cooled for two hours, run a spatula around the edges of the pan to remove the cake.<\/p>\n\n<\/figure>\n<\/div>\nThen, run the spatula around the bottom of the pan and the inner tube to separate the cake from that part of the pan.<\/p>\n\n<\/figure>\n<\/div>\nDust with powdered sugar or decorate with chantilly cream<\/a> or chocolate whipped cream<\/a> and fresh berries.<\/p>\n\n<\/figure>\n<\/div>\nExpert Tips and FAQs<\/span><\/h2>\n\nHow long will this keep for?<\/strong><\/p>\nWithout the whipped cream, you can keep this at room temperature for one week. Once you\u2019ve added whipped cream, store in the refrigerator for a few days. Ideally, don\u2019t add the whipped cream until you are ready to serve.<\/p>\n<\/div>\nCan I make this as cupcakes?<\/strong><\/p>\nSure! Use this recipe, but follow the baking instructions for my angel food cupcakes<\/a>.<\/p>\n<\/div>\nWhat\u2019s the difference between an angel food cake and a chiffon cake?<\/strong><\/p>\nAngel food cake is part of a group of cakes called foam cakes.\u00a0Foam cakes are composed of flour, sugar, eggs, and flavoring. They contain no chemical leavening agents. Chiffon cake<\/a>\u00a0falls into this category, as does\u00a0tres leches cake<\/a>\u00a0(which is essentially a chiffon cake soaked in three milks). One key way that chiffon cakes differ from angel food cakes is that chiffon has butter in the batter. See my post on\u00a0angel food cake vs. chiffon cake<\/a>\u00a0for more on this subject.<\/p>\n<\/div>\nCan I frost this like a regular cake all around the sides?<\/strong><\/p>\nWhile it\u2019s not the typical preparation, some choose to frost angel food cakes just as they would a more typical cake<\/a>. Don\u2019t try to use this as a stacked layer cake, though, as it won\u2019t support the weight of layers on top of it.<\/p>\n<\/div>\n<\/div>\n\n\nChocolate Angel Food Cake<\/span><\/h2>\nThis chocolate angel food cake is incredibly light and airy and deeply chocolatey. I top mine with chocolate whipped cream and fresh berries for a heavenly treat!<\/span><\/p>\n\n<\/g><\/svg><\/span>\nPrep Time <\/span>15 minutes<\/span><\/span>\nminutes<\/span><\/span><\/div>\n<\/g><\/svg><\/span>\nCook Time <\/span>45 minutes<\/span><\/span>\nminutes<\/span><\/span><\/div>\n<\/div>\n\n\nCupcake Instructions<\/span><\/h4>\n\n\nPreheat oven to 350 F.<\/p>\n<\/li>\n\nIn a small mixing bowl, combine one cup of the sugar with the cake flour, cocoa powder, and salt.<\/span><\/p>\n<\/li>\n\nIn a large mixing bowl, whisk egg whites, water, vanilla extract, and cream of tartar until frothy.<\/p>\n<\/li>\n\nWhile whisking, slowly mix in the remaining 3\/4 cup of sugar.<\/span><\/p>\n<\/li>\n\nKeep whisking until the mixture looks like a fluffy white cloud (medium peaks).<\/span><\/p>\n<\/li>\n\nDust the top of the foam with a little bit of the flour mixture and, using a spatula, gently fold it in.<\/p>\n<\/li>\n\nContinue adding flour and gently folding it in until all of the flour mixture is incorporated.<\/p>\n<\/li>\n\nFill an ungreased angel food cake pan with the batter.<\/span><\/p>\n<\/li>\n\nBake for 45 minutes.<\/span><\/p>\n<\/li>\n\nInvert pan onto its feet (if your pan has them) or onto a bottle. Cool for 2 hours.<\/span><\/p>\n<\/li>\n\nUse an offset spatula to carefully separate the cake from the sides of the pan. Then, continue using the spatula to separate the cake from the bottom of the pan and center spindle. <\/span><\/p>\n<\/li>\n\nTop with chocolate whipped cream and fresh berries.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you don\u2019t want to buy a a whole package of superfine sugar, you can pulse regular granulated sugar in a food processor to create your own superfine sugar.\u00a0<\/span>\nIf you don\u2019t have cake flour, you can substitute with all-purpose flour, but the cupcake will be a little more dense.\u00a0<\/span>\nFinally, it is very important to GENTLY fold the flour mixture into the beaten egg whites. Never use an electric mixer to add the flour mixture at risk of deflating the egg whites.<\/span><\/span><\/div>\n<\/div>\nCalories: <\/span>192<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>40<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>5<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>6<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>101<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>210<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>31<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>57<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>18<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\nStay Connected!<\/p>\n
Start by mixing together some of the sugar with cake flour, cocoa powder, and salt. Set this aside \u2013 you\u2019ll use it soon.<\/p>\n<\/figure>\nNext, whisk egg whites, water, vanilla extract, and cream of tartar until the mixture gets frothy. Then, slowly mix in sugar.<\/p>\n\n<\/figure>\n<\/div>\nKeep whisking until the mixture looks like a fluffy white cloud (medium peaks). They should not be glossy like stiff peaks. Using cream of tartar helps the egg whites hold their shape.<\/p>\n\n<\/figure>\n<\/div>\nDust the top of the foam with a little bit of the flour mixture and, using a spatula, gently fold it in. Keep folding in a little bit at a time until it\u2019s all incorporated. The goal here is to incorporate the flour mixture without losing all the air in the batter. Never use an electric mixer to add the flour mixture or you risk deflating the egg whites.<\/em><\/p>\n\n<\/figure>\n<\/div>\nFill the angel food cake pan with the batter.<\/p>\nImportant:<\/mark><\/strong> Do not grease the pan \u2013 you want the cake to stick to its sides!<\/p>\n\n<\/figure>\n<\/div>\nBake for 45 minutes, then cool the cake upside-down. This is a very important step! The cake won\u2019t fall out of the pan because it is stuck to the sides and cooling upside-down keeps it from losing its height.<\/p>\nEither set it on the pan\u2019s feet (if your pan comes with feet) or rest it on a bottle.<\/p>\n\n<\/figure>\n<\/div>\nOnce it has cooled for two hours, run a spatula around the edges of the pan to remove the cake.<\/p>\n\n<\/figure>\n<\/div>\nThen, run the spatula around the bottom of the pan and the inner tube to separate the cake from that part of the pan.<\/p>\n\n<\/figure>\n<\/div>\nDust with powdered sugar or decorate with chantilly cream<\/a> or chocolate whipped cream<\/a> and fresh berries.<\/p>\n\n<\/figure>\n<\/div>\nExpert Tips and FAQs<\/span><\/h2>\n\nHow long will this keep for?<\/strong><\/p>\nWithout the whipped cream, you can keep this at room temperature for one week. Once you\u2019ve added whipped cream, store in the refrigerator for a few days. Ideally, don\u2019t add the whipped cream until you are ready to serve.<\/p>\n<\/div>\nCan I make this as cupcakes?<\/strong><\/p>\nSure! Use this recipe, but follow the baking instructions for my angel food cupcakes<\/a>.<\/p>\n<\/div>\nWhat\u2019s the difference between an angel food cake and a chiffon cake?<\/strong><\/p>\nAngel food cake is part of a group of cakes called foam cakes.\u00a0Foam cakes are composed of flour, sugar, eggs, and flavoring. They contain no chemical leavening agents. Chiffon cake<\/a>\u00a0falls into this category, as does\u00a0tres leches cake<\/a>\u00a0(which is essentially a chiffon cake soaked in three milks). One key way that chiffon cakes differ from angel food cakes is that chiffon has butter in the batter. See my post on\u00a0angel food cake vs. chiffon cake<\/a>\u00a0for more on this subject.<\/p>\n<\/div>\nCan I frost this like a regular cake all around the sides?<\/strong><\/p>\nWhile it\u2019s not the typical preparation, some choose to frost angel food cakes just as they would a more typical cake<\/a>. Don\u2019t try to use this as a stacked layer cake, though, as it won\u2019t support the weight of layers on top of it.<\/p>\n<\/div>\n<\/div>\n\n\nChocolate Angel Food Cake<\/span><\/h2>\nThis chocolate angel food cake is incredibly light and airy and deeply chocolatey. I top mine with chocolate whipped cream and fresh berries for a heavenly treat!<\/span><\/p>\n\n<\/g><\/svg><\/span>\nPrep Time <\/span>15 minutes<\/span><\/span>\nminutes<\/span><\/span><\/div>\n<\/g><\/svg><\/span>\nCook Time <\/span>45 minutes<\/span><\/span>\nminutes<\/span><\/span><\/div>\n<\/div>\n\n\nCupcake Instructions<\/span><\/h4>\n\n\nPreheat oven to 350 F.<\/p>\n<\/li>\n\nIn a small mixing bowl, combine one cup of the sugar with the cake flour, cocoa powder, and salt.<\/span><\/p>\n<\/li>\n\nIn a large mixing bowl, whisk egg whites, water, vanilla extract, and cream of tartar until frothy.<\/p>\n<\/li>\n\nWhile whisking, slowly mix in the remaining 3\/4 cup of sugar.<\/span><\/p>\n<\/li>\n\nKeep whisking until the mixture looks like a fluffy white cloud (medium peaks).<\/span><\/p>\n<\/li>\n\nDust the top of the foam with a little bit of the flour mixture and, using a spatula, gently fold it in.<\/p>\n<\/li>\n\nContinue adding flour and gently folding it in until all of the flour mixture is incorporated.<\/p>\n<\/li>\n\nFill an ungreased angel food cake pan with the batter.<\/span><\/p>\n<\/li>\n\nBake for 45 minutes.<\/span><\/p>\n<\/li>\n\nInvert pan onto its feet (if your pan has them) or onto a bottle. Cool for 2 hours.<\/span><\/p>\n<\/li>\n\nUse an offset spatula to carefully separate the cake from the sides of the pan. Then, continue using the spatula to separate the cake from the bottom of the pan and center spindle. <\/span><\/p>\n<\/li>\n\nTop with chocolate whipped cream and fresh berries.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you don\u2019t want to buy a a whole package of superfine sugar, you can pulse regular granulated sugar in a food processor to create your own superfine sugar.\u00a0<\/span>\nIf you don\u2019t have cake flour, you can substitute with all-purpose flour, but the cupcake will be a little more dense.\u00a0<\/span>\nFinally, it is very important to GENTLY fold the flour mixture into the beaten egg whites. Never use an electric mixer to add the flour mixture at risk of deflating the egg whites.<\/span><\/span><\/div>\n<\/div>\nCalories: <\/span>192<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>40<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>5<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>6<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>101<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>210<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>31<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>57<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>18<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\nStay Connected!<\/p>\n
Next, whisk egg whites, water, vanilla extract, and cream of tartar until the mixture gets frothy. Then, slowly mix in sugar.<\/p>\n
Keep whisking until the mixture looks like a fluffy white cloud (medium peaks). They should not be glossy like stiff peaks. Using cream of tartar helps the egg whites hold their shape.<\/p>\n
Dust the top of the foam with a little bit of the flour mixture and, using a spatula, gently fold it in. Keep folding in a little bit at a time until it\u2019s all incorporated. The goal here is to incorporate the flour mixture without losing all the air in the batter. Never use an electric mixer to add the flour mixture or you risk deflating the egg whites.<\/em><\/p>\n\n<\/figure>\n<\/div>\nFill the angel food cake pan with the batter.<\/p>\nImportant:<\/mark><\/strong> Do not grease the pan \u2013 you want the cake to stick to its sides!<\/p>\n\n<\/figure>\n<\/div>\nBake for 45 minutes, then cool the cake upside-down. This is a very important step! The cake won\u2019t fall out of the pan because it is stuck to the sides and cooling upside-down keeps it from losing its height.<\/p>\nEither set it on the pan\u2019s feet (if your pan comes with feet) or rest it on a bottle.<\/p>\n\n<\/figure>\n<\/div>\nOnce it has cooled for two hours, run a spatula around the edges of the pan to remove the cake.<\/p>\n\n<\/figure>\n<\/div>\nThen, run the spatula around the bottom of the pan and the inner tube to separate the cake from that part of the pan.<\/p>\n\n<\/figure>\n<\/div>\nDust with powdered sugar or decorate with chantilly cream<\/a> or chocolate whipped cream<\/a> and fresh berries.<\/p>\n\n<\/figure>\n<\/div>\nExpert Tips and FAQs<\/span><\/h2>\n\nHow long will this keep for?<\/strong><\/p>\nWithout the whipped cream, you can keep this at room temperature for one week. Once you\u2019ve added whipped cream, store in the refrigerator for a few days. Ideally, don\u2019t add the whipped cream until you are ready to serve.<\/p>\n<\/div>\nCan I make this as cupcakes?<\/strong><\/p>\nSure! Use this recipe, but follow the baking instructions for my angel food cupcakes<\/a>.<\/p>\n<\/div>\nWhat\u2019s the difference between an angel food cake and a chiffon cake?<\/strong><\/p>\nAngel food cake is part of a group of cakes called foam cakes.\u00a0Foam cakes are composed of flour, sugar, eggs, and flavoring. They contain no chemical leavening agents. Chiffon cake<\/a>\u00a0falls into this category, as does\u00a0tres leches cake<\/a>\u00a0(which is essentially a chiffon cake soaked in three milks). One key way that chiffon cakes differ from angel food cakes is that chiffon has butter in the batter. See my post on\u00a0angel food cake vs. chiffon cake<\/a>\u00a0for more on this subject.<\/p>\n<\/div>\nCan I frost this like a regular cake all around the sides?<\/strong><\/p>\nWhile it\u2019s not the typical preparation, some choose to frost angel food cakes just as they would a more typical cake<\/a>. Don\u2019t try to use this as a stacked layer cake, though, as it won\u2019t support the weight of layers on top of it.<\/p>\n<\/div>\n<\/div>\n\n\nChocolate Angel Food Cake<\/span><\/h2>\nThis chocolate angel food cake is incredibly light and airy and deeply chocolatey. I top mine with chocolate whipped cream and fresh berries for a heavenly treat!<\/span><\/p>\n\n<\/g><\/svg><\/span>\nPrep Time <\/span>15 minutes<\/span><\/span>\nminutes<\/span><\/span><\/div>\n<\/g><\/svg><\/span>\nCook Time <\/span>45 minutes<\/span><\/span>\nminutes<\/span><\/span><\/div>\n<\/div>\n\n\nCupcake Instructions<\/span><\/h4>\n\n\nPreheat oven to 350 F.<\/p>\n<\/li>\n\nIn a small mixing bowl, combine one cup of the sugar with the cake flour, cocoa powder, and salt.<\/span><\/p>\n<\/li>\n\nIn a large mixing bowl, whisk egg whites, water, vanilla extract, and cream of tartar until frothy.<\/p>\n<\/li>\n\nWhile whisking, slowly mix in the remaining 3\/4 cup of sugar.<\/span><\/p>\n<\/li>\n\nKeep whisking until the mixture looks like a fluffy white cloud (medium peaks).<\/span><\/p>\n<\/li>\n\nDust the top of the foam with a little bit of the flour mixture and, using a spatula, gently fold it in.<\/p>\n<\/li>\n\nContinue adding flour and gently folding it in until all of the flour mixture is incorporated.<\/p>\n<\/li>\n\nFill an ungreased angel food cake pan with the batter.<\/span><\/p>\n<\/li>\n\nBake for 45 minutes.<\/span><\/p>\n<\/li>\n\nInvert pan onto its feet (if your pan has them) or onto a bottle. Cool for 2 hours.<\/span><\/p>\n<\/li>\n\nUse an offset spatula to carefully separate the cake from the sides of the pan. Then, continue using the spatula to separate the cake from the bottom of the pan and center spindle. <\/span><\/p>\n<\/li>\n\nTop with chocolate whipped cream and fresh berries.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you don\u2019t want to buy a a whole package of superfine sugar, you can pulse regular granulated sugar in a food processor to create your own superfine sugar.\u00a0<\/span>\nIf you don\u2019t have cake flour, you can substitute with all-purpose flour, but the cupcake will be a little more dense.\u00a0<\/span>\nFinally, it is very important to GENTLY fold the flour mixture into the beaten egg whites. Never use an electric mixer to add the flour mixture at risk of deflating the egg whites.<\/span><\/span><\/div>\n<\/div>\nCalories: <\/span>192<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>40<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>5<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>6<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>101<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>210<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>31<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>57<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>18<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\nStay Connected!<\/p>\n
Fill the angel food cake pan with the batter.<\/p>\n
Important:<\/mark><\/strong> Do not grease the pan \u2013 you want the cake to stick to its sides!<\/p>\n\n<\/figure>\n<\/div>\nBake for 45 minutes, then cool the cake upside-down. This is a very important step! The cake won\u2019t fall out of the pan because it is stuck to the sides and cooling upside-down keeps it from losing its height.<\/p>\nEither set it on the pan\u2019s feet (if your pan comes with feet) or rest it on a bottle.<\/p>\n\n<\/figure>\n<\/div>\nOnce it has cooled for two hours, run a spatula around the edges of the pan to remove the cake.<\/p>\n\n<\/figure>\n<\/div>\nThen, run the spatula around the bottom of the pan and the inner tube to separate the cake from that part of the pan.<\/p>\n\n<\/figure>\n<\/div>\nDust with powdered sugar or decorate with chantilly cream<\/a> or chocolate whipped cream<\/a> and fresh berries.<\/p>\n\n<\/figure>\n<\/div>\nExpert Tips and FAQs<\/span><\/h2>\n\nHow long will this keep for?<\/strong><\/p>\nWithout the whipped cream, you can keep this at room temperature for one week. Once you\u2019ve added whipped cream, store in the refrigerator for a few days. Ideally, don\u2019t add the whipped cream until you are ready to serve.<\/p>\n<\/div>\nCan I make this as cupcakes?<\/strong><\/p>\nSure! Use this recipe, but follow the baking instructions for my angel food cupcakes<\/a>.<\/p>\n<\/div>\nWhat\u2019s the difference between an angel food cake and a chiffon cake?<\/strong><\/p>\nAngel food cake is part of a group of cakes called foam cakes.\u00a0Foam cakes are composed of flour, sugar, eggs, and flavoring. They contain no chemical leavening agents. Chiffon cake<\/a>\u00a0falls into this category, as does\u00a0tres leches cake<\/a>\u00a0(which is essentially a chiffon cake soaked in three milks). One key way that chiffon cakes differ from angel food cakes is that chiffon has butter in the batter. See my post on\u00a0angel food cake vs. chiffon cake<\/a>\u00a0for more on this subject.<\/p>\n<\/div>\nCan I frost this like a regular cake all around the sides?<\/strong><\/p>\nWhile it\u2019s not the typical preparation, some choose to frost angel food cakes just as they would a more typical cake<\/a>. Don\u2019t try to use this as a stacked layer cake, though, as it won\u2019t support the weight of layers on top of it.<\/p>\n<\/div>\n<\/div>\n\n\nChocolate Angel Food Cake<\/span><\/h2>\nThis chocolate angel food cake is incredibly light and airy and deeply chocolatey. I top mine with chocolate whipped cream and fresh berries for a heavenly treat!<\/span><\/p>\n\n<\/g><\/svg><\/span>\nPrep Time <\/span>15 minutes<\/span><\/span>\nminutes<\/span><\/span><\/div>\n<\/g><\/svg><\/span>\nCook Time <\/span>45 minutes<\/span><\/span>\nminutes<\/span><\/span><\/div>\n<\/div>\n\n\nCupcake Instructions<\/span><\/h4>\n\n\nPreheat oven to 350 F.<\/p>\n<\/li>\n\nIn a small mixing bowl, combine one cup of the sugar with the cake flour, cocoa powder, and salt.<\/span><\/p>\n<\/li>\n\nIn a large mixing bowl, whisk egg whites, water, vanilla extract, and cream of tartar until frothy.<\/p>\n<\/li>\n\nWhile whisking, slowly mix in the remaining 3\/4 cup of sugar.<\/span><\/p>\n<\/li>\n\nKeep whisking until the mixture looks like a fluffy white cloud (medium peaks).<\/span><\/p>\n<\/li>\n\nDust the top of the foam with a little bit of the flour mixture and, using a spatula, gently fold it in.<\/p>\n<\/li>\n\nContinue adding flour and gently folding it in until all of the flour mixture is incorporated.<\/p>\n<\/li>\n\nFill an ungreased angel food cake pan with the batter.<\/span><\/p>\n<\/li>\n\nBake for 45 minutes.<\/span><\/p>\n<\/li>\n\nInvert pan onto its feet (if your pan has them) or onto a bottle. Cool for 2 hours.<\/span><\/p>\n<\/li>\n\nUse an offset spatula to carefully separate the cake from the sides of the pan. Then, continue using the spatula to separate the cake from the bottom of the pan and center spindle. <\/span><\/p>\n<\/li>\n\nTop with chocolate whipped cream and fresh berries.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you don\u2019t want to buy a a whole package of superfine sugar, you can pulse regular granulated sugar in a food processor to create your own superfine sugar.\u00a0<\/span>\nIf you don\u2019t have cake flour, you can substitute with all-purpose flour, but the cupcake will be a little more dense.\u00a0<\/span>\nFinally, it is very important to GENTLY fold the flour mixture into the beaten egg whites. Never use an electric mixer to add the flour mixture at risk of deflating the egg whites.<\/span><\/span><\/div>\n<\/div>\nCalories: <\/span>192<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>40<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>5<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>6<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>101<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>210<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>31<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>57<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>18<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\nStay Connected!<\/p>\n
Bake for 45 minutes, then cool the cake upside-down. This is a very important step! The cake won\u2019t fall out of the pan because it is stuck to the sides and cooling upside-down keeps it from losing its height.<\/p>\n
Either set it on the pan\u2019s feet (if your pan comes with feet) or rest it on a bottle.<\/p>\n
Once it has cooled for two hours, run a spatula around the edges of the pan to remove the cake.<\/p>\n
Then, run the spatula around the bottom of the pan and the inner tube to separate the cake from that part of the pan.<\/p>\n
Dust with powdered sugar or decorate with chantilly cream<\/a> or chocolate whipped cream<\/a> and fresh berries.<\/p>\n\n<\/figure>\n<\/div>\nExpert Tips and FAQs<\/span><\/h2>\n\nHow long will this keep for?<\/strong><\/p>\nWithout the whipped cream, you can keep this at room temperature for one week. Once you\u2019ve added whipped cream, store in the refrigerator for a few days. Ideally, don\u2019t add the whipped cream until you are ready to serve.<\/p>\n<\/div>\nCan I make this as cupcakes?<\/strong><\/p>\nSure! Use this recipe, but follow the baking instructions for my angel food cupcakes<\/a>.<\/p>\n<\/div>\nWhat\u2019s the difference between an angel food cake and a chiffon cake?<\/strong><\/p>\nAngel food cake is part of a group of cakes called foam cakes.\u00a0Foam cakes are composed of flour, sugar, eggs, and flavoring. They contain no chemical leavening agents. Chiffon cake<\/a>\u00a0falls into this category, as does\u00a0tres leches cake<\/a>\u00a0(which is essentially a chiffon cake soaked in three milks). One key way that chiffon cakes differ from angel food cakes is that chiffon has butter in the batter. See my post on\u00a0angel food cake vs. chiffon cake<\/a>\u00a0for more on this subject.<\/p>\n<\/div>\nCan I frost this like a regular cake all around the sides?<\/strong><\/p>\nWhile it\u2019s not the typical preparation, some choose to frost angel food cakes just as they would a more typical cake<\/a>. Don\u2019t try to use this as a stacked layer cake, though, as it won\u2019t support the weight of layers on top of it.<\/p>\n<\/div>\n<\/div>\n\n\nChocolate Angel Food Cake<\/span><\/h2>\nThis chocolate angel food cake is incredibly light and airy and deeply chocolatey. I top mine with chocolate whipped cream and fresh berries for a heavenly treat!<\/span><\/p>\n\n<\/g><\/svg><\/span>\nPrep Time <\/span>15 minutes<\/span><\/span>\nminutes<\/span><\/span><\/div>\n<\/g><\/svg><\/span>\nCook Time <\/span>45 minutes<\/span><\/span>\nminutes<\/span><\/span><\/div>\n<\/div>\n\n\nCupcake Instructions<\/span><\/h4>\n\n\nPreheat oven to 350 F.<\/p>\n<\/li>\n\nIn a small mixing bowl, combine one cup of the sugar with the cake flour, cocoa powder, and salt.<\/span><\/p>\n<\/li>\n\nIn a large mixing bowl, whisk egg whites, water, vanilla extract, and cream of tartar until frothy.<\/p>\n<\/li>\n\nWhile whisking, slowly mix in the remaining 3\/4 cup of sugar.<\/span><\/p>\n<\/li>\n\nKeep whisking until the mixture looks like a fluffy white cloud (medium peaks).<\/span><\/p>\n<\/li>\n\nDust the top of the foam with a little bit of the flour mixture and, using a spatula, gently fold it in.<\/p>\n<\/li>\n\nContinue adding flour and gently folding it in until all of the flour mixture is incorporated.<\/p>\n<\/li>\n\nFill an ungreased angel food cake pan with the batter.<\/span><\/p>\n<\/li>\n\nBake for 45 minutes.<\/span><\/p>\n<\/li>\n\nInvert pan onto its feet (if your pan has them) or onto a bottle. Cool for 2 hours.<\/span><\/p>\n<\/li>\n\nUse an offset spatula to carefully separate the cake from the sides of the pan. Then, continue using the spatula to separate the cake from the bottom of the pan and center spindle. <\/span><\/p>\n<\/li>\n\nTop with chocolate whipped cream and fresh berries.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you don\u2019t want to buy a a whole package of superfine sugar, you can pulse regular granulated sugar in a food processor to create your own superfine sugar.\u00a0<\/span>\nIf you don\u2019t have cake flour, you can substitute with all-purpose flour, but the cupcake will be a little more dense.\u00a0<\/span>\nFinally, it is very important to GENTLY fold the flour mixture into the beaten egg whites. Never use an electric mixer to add the flour mixture at risk of deflating the egg whites.<\/span><\/span><\/div>\n<\/div>\nCalories: <\/span>192<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>40<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>5<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>6<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>101<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>210<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>31<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>57<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>18<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\nStay Connected!<\/p>\n
Without the whipped cream, you can keep this at room temperature for one week. Once you\u2019ve added whipped cream, store in the refrigerator for a few days. Ideally, don\u2019t add the whipped cream until you are ready to serve.<\/p>\n<\/div>\n
Sure! Use this recipe, but follow the baking instructions for my angel food cupcakes<\/a>.<\/p>\n<\/div>\nWhat\u2019s the difference between an angel food cake and a chiffon cake?<\/strong><\/p>\nAngel food cake is part of a group of cakes called foam cakes.\u00a0Foam cakes are composed of flour, sugar, eggs, and flavoring. They contain no chemical leavening agents. Chiffon cake<\/a>\u00a0falls into this category, as does\u00a0tres leches cake<\/a>\u00a0(which is essentially a chiffon cake soaked in three milks). One key way that chiffon cakes differ from angel food cakes is that chiffon has butter in the batter. See my post on\u00a0angel food cake vs. chiffon cake<\/a>\u00a0for more on this subject.<\/p>\n<\/div>\nCan I frost this like a regular cake all around the sides?<\/strong><\/p>\nWhile it\u2019s not the typical preparation, some choose to frost angel food cakes just as they would a more typical cake<\/a>. Don\u2019t try to use this as a stacked layer cake, though, as it won\u2019t support the weight of layers on top of it.<\/p>\n<\/div>\n<\/div>\n\n\nChocolate Angel Food Cake<\/span><\/h2>\nThis chocolate angel food cake is incredibly light and airy and deeply chocolatey. I top mine with chocolate whipped cream and fresh berries for a heavenly treat!<\/span><\/p>\n\n<\/g><\/svg><\/span>\nPrep Time <\/span>15 minutes<\/span><\/span>\nminutes<\/span><\/span><\/div>\n<\/g><\/svg><\/span>\nCook Time <\/span>45 minutes<\/span><\/span>\nminutes<\/span><\/span><\/div>\n<\/div>\n\n\nCupcake Instructions<\/span><\/h4>\n\n\nPreheat oven to 350 F.<\/p>\n<\/li>\n\nIn a small mixing bowl, combine one cup of the sugar with the cake flour, cocoa powder, and salt.<\/span><\/p>\n<\/li>\n\nIn a large mixing bowl, whisk egg whites, water, vanilla extract, and cream of tartar until frothy.<\/p>\n<\/li>\n\nWhile whisking, slowly mix in the remaining 3\/4 cup of sugar.<\/span><\/p>\n<\/li>\n\nKeep whisking until the mixture looks like a fluffy white cloud (medium peaks).<\/span><\/p>\n<\/li>\n\nDust the top of the foam with a little bit of the flour mixture and, using a spatula, gently fold it in.<\/p>\n<\/li>\n\nContinue adding flour and gently folding it in until all of the flour mixture is incorporated.<\/p>\n<\/li>\n\nFill an ungreased angel food cake pan with the batter.<\/span><\/p>\n<\/li>\n\nBake for 45 minutes.<\/span><\/p>\n<\/li>\n\nInvert pan onto its feet (if your pan has them) or onto a bottle. Cool for 2 hours.<\/span><\/p>\n<\/li>\n\nUse an offset spatula to carefully separate the cake from the sides of the pan. Then, continue using the spatula to separate the cake from the bottom of the pan and center spindle. <\/span><\/p>\n<\/li>\n\nTop with chocolate whipped cream and fresh berries.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you don\u2019t want to buy a a whole package of superfine sugar, you can pulse regular granulated sugar in a food processor to create your own superfine sugar.\u00a0<\/span>\nIf you don\u2019t have cake flour, you can substitute with all-purpose flour, but the cupcake will be a little more dense.\u00a0<\/span>\nFinally, it is very important to GENTLY fold the flour mixture into the beaten egg whites. Never use an electric mixer to add the flour mixture at risk of deflating the egg whites.<\/span><\/span><\/div>\n<\/div>\nCalories: <\/span>192<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>40<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>5<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>6<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>101<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>210<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>31<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>57<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>18<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\nStay Connected!<\/p>\n
Angel food cake is part of a group of cakes called foam cakes.\u00a0Foam cakes are composed of flour, sugar, eggs, and flavoring. They contain no chemical leavening agents. Chiffon cake<\/a>\u00a0falls into this category, as does\u00a0tres leches cake<\/a>\u00a0(which is essentially a chiffon cake soaked in three milks). One key way that chiffon cakes differ from angel food cakes is that chiffon has butter in the batter. See my post on\u00a0angel food cake vs. chiffon cake<\/a>\u00a0for more on this subject.<\/p>\n<\/div>\nCan I frost this like a regular cake all around the sides?<\/strong><\/p>\nWhile it\u2019s not the typical preparation, some choose to frost angel food cakes just as they would a more typical cake<\/a>. Don\u2019t try to use this as a stacked layer cake, though, as it won\u2019t support the weight of layers on top of it.<\/p>\n<\/div>\n<\/div>\n\n\nChocolate Angel Food Cake<\/span><\/h2>\nThis chocolate angel food cake is incredibly light and airy and deeply chocolatey. I top mine with chocolate whipped cream and fresh berries for a heavenly treat!<\/span><\/p>\n\n<\/g><\/svg><\/span>\nPrep Time <\/span>15 minutes<\/span><\/span>\nminutes<\/span><\/span><\/div>\n<\/g><\/svg><\/span>\nCook Time <\/span>45 minutes<\/span><\/span>\nminutes<\/span><\/span><\/div>\n<\/div>\n\n\nCupcake Instructions<\/span><\/h4>\n\n\nPreheat oven to 350 F.<\/p>\n<\/li>\n\nIn a small mixing bowl, combine one cup of the sugar with the cake flour, cocoa powder, and salt.<\/span><\/p>\n<\/li>\n\nIn a large mixing bowl, whisk egg whites, water, vanilla extract, and cream of tartar until frothy.<\/p>\n<\/li>\n\nWhile whisking, slowly mix in the remaining 3\/4 cup of sugar.<\/span><\/p>\n<\/li>\n\nKeep whisking until the mixture looks like a fluffy white cloud (medium peaks).<\/span><\/p>\n<\/li>\n\nDust the top of the foam with a little bit of the flour mixture and, using a spatula, gently fold it in.<\/p>\n<\/li>\n\nContinue adding flour and gently folding it in until all of the flour mixture is incorporated.<\/p>\n<\/li>\n\nFill an ungreased angel food cake pan with the batter.<\/span><\/p>\n<\/li>\n\nBake for 45 minutes.<\/span><\/p>\n<\/li>\n\nInvert pan onto its feet (if your pan has them) or onto a bottle. Cool for 2 hours.<\/span><\/p>\n<\/li>\n\nUse an offset spatula to carefully separate the cake from the sides of the pan. Then, continue using the spatula to separate the cake from the bottom of the pan and center spindle. <\/span><\/p>\n<\/li>\n\nTop with chocolate whipped cream and fresh berries.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you don\u2019t want to buy a a whole package of superfine sugar, you can pulse regular granulated sugar in a food processor to create your own superfine sugar.\u00a0<\/span>\nIf you don\u2019t have cake flour, you can substitute with all-purpose flour, but the cupcake will be a little more dense.\u00a0<\/span>\nFinally, it is very important to GENTLY fold the flour mixture into the beaten egg whites. Never use an electric mixer to add the flour mixture at risk of deflating the egg whites.<\/span><\/span><\/div>\n<\/div>\nCalories: <\/span>192<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>40<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>5<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>6<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>101<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>210<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>31<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>57<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>18<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\nStay Connected!<\/p>\n
While it\u2019s not the typical preparation, some choose to frost angel food cakes just as they would a more typical cake<\/a>. Don\u2019t try to use this as a stacked layer cake, though, as it won\u2019t support the weight of layers on top of it.<\/p>\n<\/div>\n<\/div>\n\n\nChocolate Angel Food Cake<\/span><\/h2>\nThis chocolate angel food cake is incredibly light and airy and deeply chocolatey. I top mine with chocolate whipped cream and fresh berries for a heavenly treat!<\/span><\/p>\n\n<\/g><\/svg><\/span>\nPrep Time <\/span>15 minutes<\/span><\/span>\nminutes<\/span><\/span><\/div>\n<\/g><\/svg><\/span>\nCook Time <\/span>45 minutes<\/span><\/span>\nminutes<\/span><\/span><\/div>\n<\/div>\n\n\nCupcake Instructions<\/span><\/h4>\n\n\nPreheat oven to 350 F.<\/p>\n<\/li>\n\nIn a small mixing bowl, combine one cup of the sugar with the cake flour, cocoa powder, and salt.<\/span><\/p>\n<\/li>\n\nIn a large mixing bowl, whisk egg whites, water, vanilla extract, and cream of tartar until frothy.<\/p>\n<\/li>\n\nWhile whisking, slowly mix in the remaining 3\/4 cup of sugar.<\/span><\/p>\n<\/li>\n\nKeep whisking until the mixture looks like a fluffy white cloud (medium peaks).<\/span><\/p>\n<\/li>\n\nDust the top of the foam with a little bit of the flour mixture and, using a spatula, gently fold it in.<\/p>\n<\/li>\n\nContinue adding flour and gently folding it in until all of the flour mixture is incorporated.<\/p>\n<\/li>\n\nFill an ungreased angel food cake pan with the batter.<\/span><\/p>\n<\/li>\n\nBake for 45 minutes.<\/span><\/p>\n<\/li>\n\nInvert pan onto its feet (if your pan has them) or onto a bottle. Cool for 2 hours.<\/span><\/p>\n<\/li>\n\nUse an offset spatula to carefully separate the cake from the sides of the pan. Then, continue using the spatula to separate the cake from the bottom of the pan and center spindle. <\/span><\/p>\n<\/li>\n\nTop with chocolate whipped cream and fresh berries.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you don\u2019t want to buy a a whole package of superfine sugar, you can pulse regular granulated sugar in a food processor to create your own superfine sugar.\u00a0<\/span>\nIf you don\u2019t have cake flour, you can substitute with all-purpose flour, but the cupcake will be a little more dense.\u00a0<\/span>\nFinally, it is very important to GENTLY fold the flour mixture into the beaten egg whites. Never use an electric mixer to add the flour mixture at risk of deflating the egg whites.<\/span><\/span><\/div>\n<\/div>\nCalories: <\/span>192<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>40<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>5<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>6<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>101<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>210<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>31<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>57<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>18<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\nStay Connected!<\/p>\n
This chocolate angel food cake is incredibly light and airy and deeply chocolatey. I top mine with chocolate whipped cream and fresh berries for a heavenly treat!<\/span><\/p>\n\n<\/g><\/svg><\/span>\nPrep Time <\/span>15 minutes<\/span><\/span>\nminutes<\/span><\/span><\/div>\n<\/g><\/svg><\/span>\nCook Time <\/span>45 minutes<\/span><\/span>\nminutes<\/span><\/span><\/div>\n<\/div>\n\n\nCupcake Instructions<\/span><\/h4>\n\n\nPreheat oven to 350 F.<\/p>\n<\/li>\n\nIn a small mixing bowl, combine one cup of the sugar with the cake flour, cocoa powder, and salt.<\/span><\/p>\n<\/li>\n\nIn a large mixing bowl, whisk egg whites, water, vanilla extract, and cream of tartar until frothy.<\/p>\n<\/li>\n\nWhile whisking, slowly mix in the remaining 3\/4 cup of sugar.<\/span><\/p>\n<\/li>\n\nKeep whisking until the mixture looks like a fluffy white cloud (medium peaks).<\/span><\/p>\n<\/li>\n\nDust the top of the foam with a little bit of the flour mixture and, using a spatula, gently fold it in.<\/p>\n<\/li>\n\nContinue adding flour and gently folding it in until all of the flour mixture is incorporated.<\/p>\n<\/li>\n\nFill an ungreased angel food cake pan with the batter.<\/span><\/p>\n<\/li>\n\nBake for 45 minutes.<\/span><\/p>\n<\/li>\n\nInvert pan onto its feet (if your pan has them) or onto a bottle. Cool for 2 hours.<\/span><\/p>\n<\/li>\n\nUse an offset spatula to carefully separate the cake from the sides of the pan. Then, continue using the spatula to separate the cake from the bottom of the pan and center spindle. <\/span><\/p>\n<\/li>\n\nTop with chocolate whipped cream and fresh berries.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you don\u2019t want to buy a a whole package of superfine sugar, you can pulse regular granulated sugar in a food processor to create your own superfine sugar.\u00a0<\/span>\nIf you don\u2019t have cake flour, you can substitute with all-purpose flour, but the cupcake will be a little more dense.\u00a0<\/span>\nFinally, it is very important to GENTLY fold the flour mixture into the beaten egg whites. Never use an electric mixer to add the flour mixture at risk of deflating the egg whites.<\/span><\/span><\/div>\n<\/div>\nCalories: <\/span>192<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>40<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>5<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>6<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>101<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>210<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>31<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>57<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>18<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\nStay Connected!<\/p>\n
Preheat oven to 350 F.<\/p>\n<\/li>\n
In a small mixing bowl, combine one cup of the sugar with the cake flour, cocoa powder, and salt.<\/span><\/p>\n<\/li>\n\nIn a large mixing bowl, whisk egg whites, water, vanilla extract, and cream of tartar until frothy.<\/p>\n<\/li>\n\nWhile whisking, slowly mix in the remaining 3\/4 cup of sugar.<\/span><\/p>\n<\/li>\n\nKeep whisking until the mixture looks like a fluffy white cloud (medium peaks).<\/span><\/p>\n<\/li>\n\nDust the top of the foam with a little bit of the flour mixture and, using a spatula, gently fold it in.<\/p>\n<\/li>\n\nContinue adding flour and gently folding it in until all of the flour mixture is incorporated.<\/p>\n<\/li>\n\nFill an ungreased angel food cake pan with the batter.<\/span><\/p>\n<\/li>\n\nBake for 45 minutes.<\/span><\/p>\n<\/li>\n\nInvert pan onto its feet (if your pan has them) or onto a bottle. Cool for 2 hours.<\/span><\/p>\n<\/li>\n\nUse an offset spatula to carefully separate the cake from the sides of the pan. Then, continue using the spatula to separate the cake from the bottom of the pan and center spindle. <\/span><\/p>\n<\/li>\n\nTop with chocolate whipped cream and fresh berries.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you don\u2019t want to buy a a whole package of superfine sugar, you can pulse regular granulated sugar in a food processor to create your own superfine sugar.\u00a0<\/span>\nIf you don\u2019t have cake flour, you can substitute with all-purpose flour, but the cupcake will be a little more dense.\u00a0<\/span>\nFinally, it is very important to GENTLY fold the flour mixture into the beaten egg whites. Never use an electric mixer to add the flour mixture at risk of deflating the egg whites.<\/span><\/span><\/div>\n<\/div>\nCalories: <\/span>192<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>40<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>5<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>6<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>101<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>210<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>31<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>57<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>18<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\nStay Connected!<\/p>\n
In a large mixing bowl, whisk egg whites, water, vanilla extract, and cream of tartar until frothy.<\/p>\n<\/li>\n
While whisking, slowly mix in the remaining 3\/4 cup of sugar.<\/span><\/p>\n<\/li>\n\nKeep whisking until the mixture looks like a fluffy white cloud (medium peaks).<\/span><\/p>\n<\/li>\n\nDust the top of the foam with a little bit of the flour mixture and, using a spatula, gently fold it in.<\/p>\n<\/li>\n\nContinue adding flour and gently folding it in until all of the flour mixture is incorporated.<\/p>\n<\/li>\n\nFill an ungreased angel food cake pan with the batter.<\/span><\/p>\n<\/li>\n\nBake for 45 minutes.<\/span><\/p>\n<\/li>\n\nInvert pan onto its feet (if your pan has them) or onto a bottle. Cool for 2 hours.<\/span><\/p>\n<\/li>\n\nUse an offset spatula to carefully separate the cake from the sides of the pan. Then, continue using the spatula to separate the cake from the bottom of the pan and center spindle. <\/span><\/p>\n<\/li>\n\nTop with chocolate whipped cream and fresh berries.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you don\u2019t want to buy a a whole package of superfine sugar, you can pulse regular granulated sugar in a food processor to create your own superfine sugar.\u00a0<\/span>\nIf you don\u2019t have cake flour, you can substitute with all-purpose flour, but the cupcake will be a little more dense.\u00a0<\/span>\nFinally, it is very important to GENTLY fold the flour mixture into the beaten egg whites. Never use an electric mixer to add the flour mixture at risk of deflating the egg whites.<\/span><\/span><\/div>\n<\/div>\nCalories: <\/span>192<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>40<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>5<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>6<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>101<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>210<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>31<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>57<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>18<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\nStay Connected!<\/p>\n
Keep whisking until the mixture looks like a fluffy white cloud (medium peaks).<\/span><\/p>\n<\/li>\n\nDust the top of the foam with a little bit of the flour mixture and, using a spatula, gently fold it in.<\/p>\n<\/li>\n\nContinue adding flour and gently folding it in until all of the flour mixture is incorporated.<\/p>\n<\/li>\n\nFill an ungreased angel food cake pan with the batter.<\/span><\/p>\n<\/li>\n\nBake for 45 minutes.<\/span><\/p>\n<\/li>\n\nInvert pan onto its feet (if your pan has them) or onto a bottle. Cool for 2 hours.<\/span><\/p>\n<\/li>\n\nUse an offset spatula to carefully separate the cake from the sides of the pan. Then, continue using the spatula to separate the cake from the bottom of the pan and center spindle. <\/span><\/p>\n<\/li>\n\nTop with chocolate whipped cream and fresh berries.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you don\u2019t want to buy a a whole package of superfine sugar, you can pulse regular granulated sugar in a food processor to create your own superfine sugar.\u00a0<\/span>\nIf you don\u2019t have cake flour, you can substitute with all-purpose flour, but the cupcake will be a little more dense.\u00a0<\/span>\nFinally, it is very important to GENTLY fold the flour mixture into the beaten egg whites. Never use an electric mixer to add the flour mixture at risk of deflating the egg whites.<\/span><\/span><\/div>\n<\/div>\nCalories: <\/span>192<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>40<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>5<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>6<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>101<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>210<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>31<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>57<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>18<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\nStay Connected!<\/p>\n
Dust the top of the foam with a little bit of the flour mixture and, using a spatula, gently fold it in.<\/p>\n<\/li>\n
Continue adding flour and gently folding it in until all of the flour mixture is incorporated.<\/p>\n<\/li>\n
Fill an ungreased angel food cake pan with the batter.<\/span><\/p>\n<\/li>\n\nBake for 45 minutes.<\/span><\/p>\n<\/li>\n\nInvert pan onto its feet (if your pan has them) or onto a bottle. Cool for 2 hours.<\/span><\/p>\n<\/li>\n\nUse an offset spatula to carefully separate the cake from the sides of the pan. Then, continue using the spatula to separate the cake from the bottom of the pan and center spindle. <\/span><\/p>\n<\/li>\n\nTop with chocolate whipped cream and fresh berries.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you don\u2019t want to buy a a whole package of superfine sugar, you can pulse regular granulated sugar in a food processor to create your own superfine sugar.\u00a0<\/span>\nIf you don\u2019t have cake flour, you can substitute with all-purpose flour, but the cupcake will be a little more dense.\u00a0<\/span>\nFinally, it is very important to GENTLY fold the flour mixture into the beaten egg whites. Never use an electric mixer to add the flour mixture at risk of deflating the egg whites.<\/span><\/span><\/div>\n<\/div>\nCalories: <\/span>192<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>40<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>5<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>6<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>101<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>210<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>31<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>57<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>18<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\nStay Connected!<\/p>\n
Bake for 45 minutes.<\/span><\/p>\n<\/li>\n\nInvert pan onto its feet (if your pan has them) or onto a bottle. Cool for 2 hours.<\/span><\/p>\n<\/li>\n\nUse an offset spatula to carefully separate the cake from the sides of the pan. Then, continue using the spatula to separate the cake from the bottom of the pan and center spindle. <\/span><\/p>\n<\/li>\n\nTop with chocolate whipped cream and fresh berries.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you don\u2019t want to buy a a whole package of superfine sugar, you can pulse regular granulated sugar in a food processor to create your own superfine sugar.\u00a0<\/span>\nIf you don\u2019t have cake flour, you can substitute with all-purpose flour, but the cupcake will be a little more dense.\u00a0<\/span>\nFinally, it is very important to GENTLY fold the flour mixture into the beaten egg whites. Never use an electric mixer to add the flour mixture at risk of deflating the egg whites.<\/span><\/span><\/div>\n<\/div>\nCalories: <\/span>192<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>40<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>5<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>6<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>101<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>210<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>31<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>57<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>18<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\nStay Connected!<\/p>\n
Invert pan onto its feet (if your pan has them) or onto a bottle. Cool for 2 hours.<\/span><\/p>\n<\/li>\n\nUse an offset spatula to carefully separate the cake from the sides of the pan. Then, continue using the spatula to separate the cake from the bottom of the pan and center spindle. <\/span><\/p>\n<\/li>\n\nTop with chocolate whipped cream and fresh berries.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you don\u2019t want to buy a a whole package of superfine sugar, you can pulse regular granulated sugar in a food processor to create your own superfine sugar.\u00a0<\/span>\nIf you don\u2019t have cake flour, you can substitute with all-purpose flour, but the cupcake will be a little more dense.\u00a0<\/span>\nFinally, it is very important to GENTLY fold the flour mixture into the beaten egg whites. Never use an electric mixer to add the flour mixture at risk of deflating the egg whites.<\/span><\/span><\/div>\n<\/div>\nCalories: <\/span>192<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>40<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>5<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>6<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>101<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>210<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>31<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>57<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>18<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\nStay Connected!<\/p>\n
Use an offset spatula to carefully separate the cake from the sides of the pan. Then, continue using the spatula to separate the cake from the bottom of the pan and center spindle. <\/span><\/p>\n<\/li>\n\nTop with chocolate whipped cream and fresh berries.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you don\u2019t want to buy a a whole package of superfine sugar, you can pulse regular granulated sugar in a food processor to create your own superfine sugar.\u00a0<\/span>\nIf you don\u2019t have cake flour, you can substitute with all-purpose flour, but the cupcake will be a little more dense.\u00a0<\/span>\nFinally, it is very important to GENTLY fold the flour mixture into the beaten egg whites. Never use an electric mixer to add the flour mixture at risk of deflating the egg whites.<\/span><\/span><\/div>\n<\/div>\nCalories: <\/span>192<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>40<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>5<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>6<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>101<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>210<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>31<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>57<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>18<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\nStay Connected!<\/p>\n
Top with chocolate whipped cream and fresh berries.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nIf you don\u2019t want to buy a a whole package of superfine sugar, you can pulse regular granulated sugar in a food processor to create your own superfine sugar.\u00a0<\/span>\nIf you don\u2019t have cake flour, you can substitute with all-purpose flour, but the cupcake will be a little more dense.\u00a0<\/span>\nFinally, it is very important to GENTLY fold the flour mixture into the beaten egg whites. Never use an electric mixer to add the flour mixture at risk of deflating the egg whites.<\/span><\/span><\/div>\n<\/div>\nCalories: <\/span>192<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>40<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>5<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>6<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>101<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>210<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>31<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>57<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>18<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\nStay Connected!<\/p>\n
Calories: <\/span>192<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>40<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>5<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>6<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>101<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>210<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>31<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>57<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>18<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\nStay Connected!<\/p>\n
Stay Connected!<\/p>\n