Description
A light and airy dessert combining rich chocolate and whipped egg whites, perfect for any occasion.
Ingredients
Scale
- 1 cup egg whites (about 8 large eggs), room temperature
- 1 cup granulated sugar
- 1 cup cake flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form (about 2-3 minutes).
- Gradually add granulated sugar, one tablespoon at a time, and beat until stiff, glossy peaks form (about 4-5 minutes).
- In a separate bowl, sift together cake flour, cocoa powder, and salt.
- Carefully fold the dry ingredients into the egg white mixture with a rubber spatula, being cautious not to deflate it.
- Pour the batter into an ungreased angel food cake pan.
- Bake for 30-35 minutes until golden and springy to the touch.
- Invert the pan immediately and allow the cake to cool for about 1 hour.
- Once cooled, run a knife around the edges and center tube to release the cake. Tap out gently.
- Dust with confectioners’ sugar or top with frosting before serving.
Notes
Ensure eggs are room temperature for better volume. Avoid overmixing during folding to keep the cake airy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg