How To make Chocolate Angel Food Layer Cake

Chocolate Angel Food Cake

1) Ensure that your bowl and stainless steel bowl are grease-free and water-free. This is very important.
2) Separate your eggs when they are cold then leave the whites on the table for minimum 30 minutes to let them get to room temperature. I left them at 30 minutes.
3) Wash out all your utensils and dry them thoroughly. Wash your chiffon cake tin and dry thoroughly. DO NOT butter or line with parchment paper.

This recipe is adapted from:

21 cm chiffon cake tin.

10 egg whites at rtp (300 grams) at rtp for 30 minutes
110 grams caster sugar

50 grams caster sugar
80 grams sifted cake flour
20 grams cocoa powder
(1/4) tsp vanilla extract
Pinch of salt

Preheat your oven to 180 degree celsius.

Combine the 50 grams caster sugar, 20 grams cocoa powder, salt and 80 grams cake flour and sift them together into another bowl.

Whipping of egg whites:

With the handheld mixer, on low heat at speed 1-2 out of the 5 speeds, whisk the egg whites until foamy and white. Add in one-third of the 110 grams caster sugar into the egg whites and continue to beat till plain white. Scatter in the remaining caster sugar and continue to beat till you see some soft peaks being form. Soft peaks meaning that they tend to droop on the beaters when you hold the beaters up. Add in the vanilla extract and continue to whisk till semi-stiff peaks or firm peaks. Semi-stiff peaks or firm-peaks is when you hold the beaters up, you see that the egg whites form a bird-beak or stand upright.

With a spatula in hand, scatter in one-third of the flour mixture into the egg white mixture. In a folding mixture, use the whisk to lightly and gently whisk the mixture together in a circular motion. Repeat using another one-third of the flour mixture. For the remaining flour mixture, use a spatula to cut the mixture into half then run the spatula to the base of the bowl and fold half of the mixture into the another half of the mixture. Rotate the bowl and continue this folding method until the flour mixture is combined. Continue to fold in the remaining flour mixture until you do not see streaks of flour in the egg white mixture. DO NOT STIR during the whole process. JUST FOLD. You do not want to deflate the delicate foam in egg whites mixture.

Spread your mixture into the prepared chiffon cake tin.

Run a butter knife through the middle of the mixture in the tin.

Bake for about 33-35 minutes. I baked mine in a small oven so the cake was burnt at the top. Immediately after baking, turn the
cake tin upside down by balancing with a heat-proof bowl. Cool the cake in this way for at least 45 minutes or till cool to handle (I cooled for 8 hours).

Unmould it carefully using hands or knife. My demonstration wasn't perfect hence I recommend this video:

For the chocolate sauce recipe (I recommend eating the cake with chocolate sauce.)
(Adapted from:

50 grams golden syrup
note: I made a mistake in the video stating as 30 grams but acutally I used around 50 grams of golden syrup (Original recipe was 30 grams)
20 grams caster sugar
15 grams cocoa powder
50 grams water
20 grams dark chocolate

In a saucepan, add in the golden syrup, caster sugar, cocoa powder and water and stir to combine. Put the saucepan on medium heat and heat till small bubbles appear around the circumference of the mixture in the saucepan. Remove from heat. Add in the chocolate and whisk to combine.

Let cool for around 30 minutes.

Drizzle onto the cake as desired.

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Dusty Roads by Jingle Punks

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Angel Food Cake | Sally's Baking Recipes

Using only 6 ingredients, this perfect angel food cake bakes up tall, light, and airy.

Get the full recipe:

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• More of Sally's baking recipes:

Chocolate Angel Food Cake Part 1

One of Amy's most beloved memories is her grandmother's chocolate angel food cake. She gave the recipe to Liz Bushong, and today they are going to make it for Daytime.

Chocolate Angel Food Cake with Strawberry Sauce

Homemade Chocolate Angel Food Cake That Starts with a Boxed Mix! Topped with Homemade Strawberry Sauce! The Perfect Light Dessert Plus it's Easy!

RECIPE ---

How to make Chocolate Angel cake

This Chocolate Angel cake is light as a feather and not too sweet. The texture was so light and delicate. This chocolate version of an Angel food cake is an easy yet impressive treat. The flavor is pure Cocoa velvet.

you need:
1 ½ cups egg whites, room temperature
1 ½ tsp cream of tartar
½ tsp salt
1 cup sugar
1 ½ cups powdered sugar
1 cup cake flour
¼ cup baking cocoa

for the frosting:
1 ½ cups heavy whipping cream
½ cup sugar
¼ cup baking cocoa
½ tsp salt
½ tsp vanilla

to make:
1) In a mixing bowl, place egg whites beat on medium speed until soft peaks form. Add cream of tartar and salt. Gradually add sugar, a tablespoon at a time beating on high speed until stiff glossy peaks form and sugar is dissolved.
2) Sift together powdered sugar, cake flour and cocoa 2 times. Fold in meringue mixture. Pour onto the ungreased pan and bake at 375°F for 35 minutes or until the entire tops appear dry. Invert immediately and cool completely
3) While waiting for the cake to cool, in another bowl, combine all the frosting ingredients cover and chill for an hour. Beat until stiff peaks form.
4) Spread over the top and sides of the cake with your choice of decorating.
5) Serve and enjoy. Store in the refrigerator for any leftover.

Chocolate Angel Food Cake Finale

The cake is finished and ready to taste.