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Chocolate Angel Food Cake

Updated: 24 Jan 2021

Ingredients

  • 112g gf self-raising flour
  • 340g caster sugar, divided
  • 1/4 tsp salt
  • 25g cocoa powder
  • 56g (1/4 cup) hot water
  • 2 tsp vanilla extract
  • 12 egg whites
  • 1 tsp cream of tartar

Chocolate ganache icing or glaze

Method

  1. Preheat the oven to 180c. Get out a big bundt tin ready for the batter.
  2. Sift the flour, three quarters of the sugar, and the salt into a bowl and set aside.
  3. In another bowl, whisk together the cocoa powder, hot water, and vanilla until smooth.
  4. Separate the egg whites. Keep the yolks for ice cream or an omelette. Add the whites into the stand mixer a few at a time so that if one breaks you haven't lost all 12! It's really important to not get any of the yolk.
  5. Whisk the egg whites on medium speed until frothy. Add the cream of tartar, then continue whipping until soft peaks form. With the mixer running, gradually add the remaining sugar. increase the speed to medium-high and continue whipping until stiff peaks are formed, in total about 8 - 10 minutes.
  6. Using a hand whisk, gently fold in the cocoa mixture until it's about three quarters incorporated. Sift over a third of the flour and fold in gently. Sift and fold in the remaining flour in two batches, until just combined.You may want to switch to a spatula for the last bit.
  7. Scoop the batter gently into the bundt tin and spread to an even layer. Bake until the cake springs back when pressed or a toothpick inserted in the centre comes out clean, about 35 minutes.
  8. Remove from the oven and immediately invert. Leave the pan upside down until the cake has completely cooled. Loosen using a knife, then turn out.
  9. Top with chocolate ganache icing or glaze.