Ingredients
1 ½ cups flour (cake flour or AP)
¼ cup cocoa powder (ideal dutch processed or other good quality)
1 ¾ cups granulated sugar
1 ½ tsp cream of tartar
12 egg whites
2 tsp vanilla extract
(optional) fresh berries
(optional) whipped cream
(optional) mint leaves
(optional) powdered sugar
Directions
Step 1
Preheat oven to 375 and set ungreased angel food cake pan aside.
Step 2
In a medium bowl sift together flour, cocoa powder, and sugar. Take another bowl and sift mixture again. Repeat 3-4 times until well mixed and aerated.
1 ½ cups flour (cake flour or AP)
¼ cup cocoa powder (ideal dutch processed or other good quality)
1 ¾ cups granulated sugar
Step 3
Crack and separate 12 eggs. Make sure to avoid getting any yolks into the whites. Once separated, place whites into a mixer with the cream of tartar and mix on medium-high for 7-10 minutes or until you have stiff peaks. About halfway through the mixing process add the vanilla extract.
12 egg whites
1 ½ tsp cream of tartar
2 tsp vanilla extract
Step 4
When egg whites are ready, sift the flour mixture into the bowl and gently fold together. Once combined fully, transfer to angel food cake pan and place in the oven. Bake 30-40 minutes. Make sure to check the cake in multiple locations with a toothpick or cake tester and if it comes out clean, remove from oven.
Step 5
Allow to cool at least an hour on a cooling rack. Take a knife and run it along the edge of the cake to loosen it from the pan. Turn the pan upside down and let gravity assist in releasing the cake.
Step 6
Once completely cooled, slice and serve! It can be eaten alone, or with any optional toppings! I personally love strawberries and a sprinkle of powdered sugar.
