Nutritional Info

Nutrition Facts

Serving Size 1 (57g)

Calories 459
Calories from Fat 438 (95%)
Amount Per Serving %DIV
Total Fat 48.7g 75%
Saturated Fat 12g 60%
Monounsaturated Fat 33.1g
Polyunsaturated Fat 3.6g
Trans Fat 0.0g
Cholesterol 0.6mg 0%
Sodium 3mg 0%
Potassium 52.1mg 1%
Total Carbohydrate 0.8g 0%
Dietary Fiber 0.1g 0%
Sugars 0.5g
Protein 0.2g 0%

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Recipe Description
Guests will love this cake and say that the flavor is wonderfully interesting, but they probably won't be able to figure out that it is a small amount of cinnamon that does the trick.
Prep time
2 hr
Cook time
45 min
Ready In
2 hr 45 min


Serves Tool

Serves To:USMetric
3 Cup(c)  unbleached, all purpose white flour
1/4 Cup(c)  cocoa
1/2 Cup(c)  cinnamon, ground
1 1/2 Cup(c)  sugar, divided
12   egg whites
1/4 Teaspoon(t)  salt
1 Teaspoon(t)  vanilla extract
1 Teaspoon(t)  cream of tartar


Place the oven rack in the bottom third of the oven and preheat the oven to 325°F. Get out l0 inch angel food cake pan. Do not grease. Sift the flour, cocoa, and cinnamon with 1/2 cup of the sugar and set aside. Put the remaining sugar in a small bowl or measuring cup and set aside. Separate each egg over a small bowl, then transfer the white into a large mixing bowl. Add the salt and vanilla to the eggs. Beat until frothy (light and bubbly but no structure ), then add the cream of tartar. Beat on high speed until the egg whites are almost stiff (the peaks will be soft and fall over like the tip of a soft-serve ice cream cone). Add the cup of sugar, shaking in a few tablespoons at at time. Continue to beat on high speed until the egg whites are stiff and shiny. Don't over process or the cake will weaken and not rise properly. Using a rubber spatula in slow, sweeping motion, fold in the cocoa mixture. Run the spatula along the bottom of the bowl and fold the egg whites over and through the flour and sugar. Continue to do this until there are no longer any dry streaks. Vigorous stirring will deflate the cake, so be gentle. Pour the batter into the pan. Smooth the top and tap the pan on the counter once to fill in any air pockets. Place in the oven. Bake for 40 to 45 minutes, until the top turns golden and springs back when touched. If your oven tends to operate a few degrees cool, increase the temperature to 350°F. The cake must cool completely, upside down,for 1 to 1 1/2 hours before being removed from the pan. Many angel food cake pans have feet on their tops so that they can be turned over, or you can invert a pan without feet onto a narrow-necked bottle so the cake's top isn't crushed. Run a knife between the cake and the pan. Turn upside down and remove. Decorate with frosting, if desired. When serving, cut gently with a serrated knife using a sawing motion, or pull waxed dental floss through the cake. A regular knife will just crush it down.

Additional notes

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Cocoa Angel Food Cake
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