Chocolate Angel Food Cake (巧克力天使蛋糕)--with Pictorial

Finally, Kids are back to school and things are back to “normal”.  Or should I say, back to the usual routine?  My Kids are always hungry when they get home.  They would ask for their afternoon tea to fuel up before tackling homework.  This Chocolate Angel Food Cake (巧克力天使蛋糕) is one of their favorites afternoon tea to enjoy.  Aren't they spoiled or what?



This angel food cake is light and spongy, yet very chocolate-y.  There’s no oil, cream, nor butter used in the recipe.  Therefore, this is perfect if you like a low-fat cake recipe.   But of course, I can’t help it but add a dollop of freshly whipped cream on top….and some dark chocolate curls to finish it off!  That's kind of not an option, but a must for me!




Angel Food cake, or Angel cake, is a type of sponge cake that is originated in the United States. The main ingredients in this cake are egg whites, lots of egg whites. As you know, I've been making lots of ice creams this summer (which means using lots of egg yolks). So, this is one of my favorite cake that uses up all the egg whites, besides making French macarons. This cake is super light, fluffy, soft and spongy. Because of the lightness of this cake, it was referred to as the "food for the angels", and I couldn't agree more!




I recommend that you use an Angel Food Cake Pan for this recipe, click here for more information.  The center tube allows the cake batter to rise by 'clinging' on to all sides of the pan. For the same reason, never greased the angel food cake pan so the cake batter have something to "climb on".  After baking, the cake pan is inverted, to allow cooling, to prevent the cake from falling in on itself.





Come into the kitchen with me to see how I make this cake. (see pictorial below)

1) Preheat oven to 325 degree F.  Place un-greased angel food cake pan on the baking sheet.  

Tips and notes: Make sure the pan has a removable tube and don’t grease the pan so the cake batter has a chance to “climb up” and stay tall in the baking process.  Since there’s no leavening ingredients in this recipe besides the natural whipped egg white, this step is very important.

2) In a large mixing bowl, sift cake flour, cocoa powder and 3/4 cup of sugar together.  

Tips and notes: Yes, we add a portion of the sugar with the dry ingredients and the rest to whip up in the egg white to form the meringue.  The reason is that if you add all the sugar into the egg white, the cake would be too stiff and chewy.  Putting a portion of the sugar with  the rest of the dry ingredients will ensures a tender and spongy cake.  (you are very welcome!)

3) In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites, water, cream of tartar and salt together until foamy.   Then, add the remaining 1/2 cup of sugar in a steady stream. 



4) Add coffee mixture and vanilla extract, beat until stiff peak forms.

5)  Just want to show you the volume after the egg whites at stiff peak.

6) Sprinkle 1/4 to 1/2 cup of the dry ingredient mixture onto the egg white mixture.  With a rubber spatula, gently fold the dry ingredient into the meringue.  Be careful not to deflate the foam.

7) This is how it looks after folding the first round.  Then, repeat with the rest of the dry ingredient until all used up.

8) Pour batter into a 9 1/2-inch un-greased angel food cake pan. A 10-inch pan would work just as find if that's what you've got.

9) Bake for 45 to 50 minutes, or until a wooden skewer inserted into the middle of the cake and comes out clean.  Then, invert cake pan on a wiring rack too cool for at least one hour, or until completely cooled.  This step is to ensure the cake stays nice and tall in the cooling process.


If you follow me on Instagram here, you might remember this picture below.  Yup, that’s how I usually cool my angel food cakes, over a large bottle of cooking sake.  Of course, you can use any bottle that fits the middle ring.  Just make sure the bottle is big and steady enough for this job!  Otherwise, you can simply invert it to cool on the wiring rack as shown above.  I do prefer it over the bottle because it’s better air circulation and will prevent the condensation from the heat of the cake.




To remove the cake from the pan, use a knife with a long and flexible blade. 

1) Insert the knife between the cake and the outer edge of the cake pan and go around the edges until the knife return to the original point.

2) Then, insert the knife between the cake and the inner rim of the cake pan and go around the edges until the knife return to the original point.

3) Place your hand underneath the cake pan with a gentle push.  The ring of the pan should come out easily.

4) Insert the knife between the cake and the base of the cake pan and go around the edges until the knife return to the original point.  Then, invert the cake onto your favorite cake stand.   Serve and enjoy!



I love my Chocolate Angel Food Cake with a little freshly whipped cream and a few chocolate shaving.  

Special tips and notes:  To make the chocolate shaving, use a vegetable peeler to shave the curls off a small block of chocolate.  The key is to use room temperature/slightly warm chocolate for this.  You’ll get these beautiful curls every time!  I hope you like today’s recipe, tips and pictorial.  Hope you all had a wonderful back to school transition!  All the best to everyone in the coming school year!




Note:  This is the Angel Food Cake Pan that I use.  Click here for more information.





Chocolate Angel Food Cake (巧克力天使蛋糕): (Printable Recipe)
Makes: one 9 1/2-inch cake


1 cup cake flour
6 tablespoons cocoa powder
1 1/4 cup castor sugar, divided
1 1/2 cups egg whites
1/4 cup water
1 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 teaspoon instant coffee granulated dissolved in 1 tablespoon hot water
1 tablespoon vanilla extract


Preheat oven to 325 degree F. Place ungreased angel food cake pan on the baking sheet. Make sure the pan has a removable tube and don’t grease the pan so the cake batter has a chance to “climb up” and stay tall in the baking process. Since there’s no leavening ingredients in this recipe besides the natural whipped egg white, this step is very important.

In a large mixing bowl, sift cake flour, cocoa powder and 3/4 cup of sugar together. Yes, we add a portion of the sugar with the dry ingredients and the rest to whip up in the egg white to form the meringue. The reason is that if you add all the sugar into the egg white, the cake would be too stiff and chewy. Putting a portion of the sugar with the rest of the dry ingredients will ensures a tender and spongy cake.

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites, water, cream of tartar and salt together until foamy. Then, add the remaining 1/2 cup of sugar in a steady stream.  Add coffee mixture and vanilla extract, beat until stiff peak forms.

Sprinkle 1/4 to 1/2 cup of the dry ingredient mixture onto the egg white mixture. With a rubber spatula, gently fold the dry ingredient into the meringue. Be careful not to deflate the foam.

This is how it looks after folding the first round. Then, repeat with the rest of the dry ingredient until all used up.  Pour batter into a 9 1/2-inch ungreased angel food cake pan.

Bake for 45 to 50 minutes, or until a wooden skewer inserted into the middle of the cake and comes out clean. Then, invert cake pan on a wiring rack to cool for at least one hour, or until completely cooled.  This step is to ensure the cake stays nice and tall in the cooling process.  Serve with freshly whipped cream and chocolate curls, I highly recommend it.