Chocolate Almond Angel Food Cake

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Chocolate Almond Angel Food Cake

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Published prior to 2008

An angel food cake is an oddity because, although it's a cake -- with all of the high calorie, high cholesterol implications of a cake -- it has absolutely no fat in it at all, not even in the dozen eggs you use, because the recipe only calls for the whites. All the fat and cholesterol is in the yolks.

3/4 cup (3 1/8 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (3/4 ounce) cocoa
1 1/2 cups (10 1/2 ounces) sugar
12 large egg whites, or 1 3/4 cups (14 ounces) cool water and 3/4 cup plus 2 tablespoons (5 1/4 ounces) meringue powder
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon almond extract
1 1/2 teaspoons cream of tartar

Preheat your oven to 325°F.

In a medium-sized bowl, whisk together the flour, cocoa and half the sugar (3/4 cup); set aside.

Place the egg whites (or meringue powder and water) in a large mixing bowl. Beat at medium speed until the whites are frothy. Add the salt, vanilla and almond extracts, and the cream of tartar. (If using meringue powder, the cream of tartar isn't necessary). Continue beating until the whites form stiff, glossy peaks.

Add the remaining sugar, 1/4 cup at a time. Fold in the dry ingredients, also 1/4 cup at a time. A wire whisk is a useful tool to do this without deflating the egg whites.

Scoop the batter into an ungreased tube pan. Bake for 40 to 45 minutes. Remove the cake from the oven. If your tube pan has legs on it, invert the cake onto those and cool for an hour and a half. If your pan doesn't have legs, invert it over a bottle to cool.

Once the cake is thoroughly cool, loosen the edges with a knife, including around the tube. Turn the cake back over and shake it gently onto your serving plate.

To serve the cake, take two forks and pry pieces apart. The slices will be rough, like the surface of an English muffin. Angel food cake tastes wonderful all by itself, or you can use that rough surface to catch whatever sauce you might want to drizzle over it.

This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 5, March 1991 issue.


  • 11/01/2013
  • bonnievt from KAF Community
  • I am still confused because the KA response to the reader who wrote on 04/06/13 saying the cake fell out the pan when she turned it over to cool it, was that using the meringue powder was what caused the problem - that she should have used powdered egg whites instead. The KA response to my question a few days ago was that I should use meringue powder, NOT powdered egg whites. Two different responses to question - not sure which is correct~
    Your choices are to use either Meringue Powder or FRESH egg whites. Hope that clears up any confusion! Elisabeth@KAF
  • 10/29/2013
  • bonnievt from KAF Community
  • I can't rate the recipe because I haven't tried it, but I do have a question~ I read the previous reader's comment that the cake fell out of the pan and KA's response was that she must have used meringue powder instead of powdered egg whites and that may have caused the problem. The recipe calls for meringue powder, not dried egg whites, so I want to be sure I get the proper item before I try this! From the explanation given by KA, it makes sense that the dried whites are correct. If dried egg whites are needed I feel the recipe should be corrected. Thank you!
    You will need to purchase meringue powder for this recipe. We are sorry for the confusion! Elisabeth@KAF
  • star rating 04/06/2013
  • Dolores Shuster from West Palm Beach, FL
  • This is not my first angel food cake so I was totally surprised when I took it out of the oven, inverted it per the recipe and it fell out of the pan in pieces. Went over the recipe again to make sure all ingredients were included- check. Oven temp correct- check. 43 minutes in oven- check. Pan was angel food tube pan ungreased.-. check This is the first time I used meringue powder instead of fresh eggs whites, purchased from KAF last month. Could this be the problem? I have to say I have made dozens of KAF recipes and this is my first flop.
    The culprit here is probably not the meringue powder. Instead, there could have been an issue with over-beating. The egg whites or meringue powder will begin to tighten too much causing the water to fall out of suspension. The outcome: dry beaten egg whites. The best way to ensure you don't over-beat the whites is to add the sugar sooner, not wait until they're stiff. The recipe instructs to add once the egg whites are stiff and glossy. Add the sugar a little sooner if the tendency is to over-beat! The sugar takes up some of the water and makes the foam more stable. I hope this clears up the confusion and you are willing to try again! Elisabeth@KAF

  • star rating 05/06/2011
  • lovebirdmom from KAF Community
  • i made this for my husband birthday. his favorite cake is angel food. he loves all things chocolate. his favorite flavor in baked goods is almond. this cake could not have been more perfect. i madeit in the angel food loaf pan from your store and it came out wonderful. the flavor was incredible and itwas so moist and yet airy just as an angel food should be. the recipe is easy to follow. this will be a recipe i will come back to again and again.
  • star rating 02/07/2011
  • melissasnowpalmer from KAF Community
  • I have never baked an Angel Food cake from scratch before so my only experience has been with box mixes. This was easy to make, tasted outstanding and had a much more pleasing texture than the box mix. This was light but nowhere near as squishy as the box mix. Much easier to cut and not as sticky to eat, either. I will be making this often. I was just looking for a recipe to use up the eggwhites from a custard recipe and I am glad I decided to try making this! I make all my other cakes from scratch and am glad that I can this one, too, now!