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Chocolate Tweed Angel Food Cake

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Servings: 12
Author: LatestRecipes.net adapted from David Lebovitz and Rose Berenbaum
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Ingredients (click ingredient to buy it)

  • 1 cup 130 g cake flour (not self-rising)
  • 1 cup 200 g, plus 1/2 cup (100 g) sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups egg whites from about 12 large eggs, at room temperature
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1.5 ounces unsweetened chocolated finely grated


  • Preheat the oven to 350ºF (180ºC). Have a 9-inch (23 cm) tube pan ready. (Do not use a non-stick tube pan.)
  • In a food processor coffee grinder or blender or food processor spin sugar until it is superfine.
  • Set aside 1 cup sugar. In a separate bowl, sift together the flour, 1/2 cup sugar, and salt, about three times.
  • In the bowl of an electric mixer, begin to whip the egg
  • whites on medium speed. When they become foamy, add the cream of tartar.
  • Increase the speed to high and continue to whip the egg whites until they just begin to hold their shape in soft, droopy peaks. Gradually whip the remaining 1 cup of sugar into the whites, 1/4 cup at a time. Do not overwhip; the egg whites should be soft and cloud-like. Mix in the vanilla.
  • With a rubber spatula, fold the flour and sugar mixture into the whites gradually, a small amount at a time.
  • Then fold the grated unsweetened chocolate just until incorporated.
  • Spoon the batter in the tube pan, smooth the top, and bake for 45 minutes. Remove from the oven and immediately invert the tube pan over a cooling rack. If the pan doesn’t have “feet”, set it over the neck of a heavy bottle or overturned metal funnel, using the center hole of the pan to hold the cake, until cool.
  • * If you don't have cake flour, substitute all-purpose flour less 2 tablespoons and replace it with potato flour or cornstarch.
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