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Chocolate Tweed Angel Food Cake

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Course: Cakes, Dessert, Sweets, Sweets and Desserts
Cuisine: American, English, Filipino
Keyword: angel food cake, chocolate angel cake, chocolate angel cake recipe, chocolate tweed angel cake, how to make chocolate angel cake
Servings: 12 people
Author: Olive
This cake in particular has chocolates in it, but there is nothing to worry about because it is unsweetened. 😊
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Ingredients (click ingredient to buy it)


  • 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, blender spin sugar until it is superfine.
  • Set aside 1 cup sugar.
  • In a separate bowl, sift together the flour, ½ 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, ¼ 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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