Serve this chocolate angel food cake with low-fat frozen yogurt and fresh fruit.

Lucia Watson
Source: EatingWell Magazine, March/April 1991


Recipe Summary

2 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F.

  • Dissolve cocoa in coffee in a medium bowl; let cool to room temperature. Combine 1/2 cup sugar, flour and salt in a small bowl.

  • Beat egg whites with an electric mixer in a large bowl until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually add the remaining 3/4 cup sugar and beat just until stiff peaks form. Do not overbeat.

  • Sift the flour mixture over the beaten egg whites in 3 parts, folding in gently after each sifting. Stir approximately 1 cup of the egg-white mixture into the coffee mixture. Fold it back into the egg-white mixture until thoroughly combined. Pour the batter into an ungreased 10-inch tube pan. Smooth the top and run a small knife or spatula through the batter to remove any air pockets.

  • Bake until a cake tester comes out clean and the top springs back when touched lightly, 50 to 60 minutes. Invert the pan over the neck of a bottle and let cool completely. With a knife, loosen the edges and invert the cake onto a serving platter.


Tip: To bring an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

Nutrition Facts

101 calories; protein 3.5g; carbohydrates 21.8g; dietary fiber 0.6g; sugars 15.9g; fat 0.3g; saturated fat 0.1g; folate 19.6mcg; calcium 4.6mg; iron 0.7mg; magnesium 10.6mg; potassium 100.6mg; sodium 78.2mg; thiamin 0.1mg.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I was very disappointed by this recipe. Maybe the problem was me and not knowing how to make a good angel food cake but I followed the directions precisely and my cake had collapsed within 5 minutes of removing it from the oven. I was very disappointed because it was a nice light flavor but the texture was horrible; unpleasantly spongy on the bottom and goopy on top where it settled when it collapsed. I threw it away no one wanted it. I would not recommend making this recipe unless you really know how to make an angel food cake. Even then I'm interested to hear if veteran angel food cake bakers had any luck with this recipe. Read More
Rating: 5 stars
The best angel food cake I have ever tasted I was blown away by the rich chocolate and light texture! My family and friends raved about it. Served with berries and fat free whipped topping it is only 150 calories for a generous portion. It felt like I was cheating! I am anxious to serve this again. The key to success is to follow the well written instructions and make sure you use fresh room temperature egg whites. I am fortunate enough to go out and gather them from the hen house but anyone can make this. Just don't rush and don't overbeat the whites. Pros: Rich chocolate flavor very low calorie Cons: Can be tricky for beginners Read More