Black and White Angel Food Cake

Elevate your dessert game with this stunning Black and White Angel Food Cake, a modern take on a classic favorite. This light and airy cake showcases a marbled swirl of vanilla and chocolate, creating an elegant visual and flavor contrast that’s perfect for any occasion. Made with whipped egg whites, cream of tartar, and sifted cake flour, this cake boasts a delicate texture and cloud-like crumb. The cocoa powder-infused chocolate layer adds a rich depth of flavor, beautifully complemented by the vanilla's subtle sweetness. With a mesmerizing marbled design and a golden-brown crust, this cake is as much a feast for the eyes as it is for the taste buds. Ideal for birthdays, anniversaries, or a delightful afternoon treat, this Black and White Angel Food Cake will effortlessly brighten your dessert repertoire.

Nutriscore Rating: 59/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 10

Ingredients

• 1.5 cups egg whites (from about 12 large eggs)
• 1.25 cups granulated sugar
• 1 cup cake flour, sifted
• 0.5 cup powdered sugar
• 1.5 teaspoons vanilla extract
• 1.5 teaspoons cream of tartar
• 2 tablespoons unsweetened cocoa powder
• 0.25 teaspoons salt

Directions

Step 1

Preheat your oven to 350°F (175°C). Ensure your tube pan is clean and ungreased, as grease can prevent the cake from rising properly.

Step 2

In a large mixing bowl, beat the egg whites on medium speed until frothy. Add the cream of tartar and salt, then continue beating until soft peaks form.

Step 3

Gradually add the granulated sugar, 2 tablespoons at a time, beating until stiff peaks form and the mixture looks glossy. Be careful not to overbeat.

Step 4

Sift together the cake flour and powdered sugar. Gently fold the dry ingredients into the egg white mixture, one-third at a time, using a large spatula. Be careful not to deflate the egg whites.

Step 5

Once the batter is combined, divide it evenly into two separate bowls. Add vanilla extract to one bowl and gently fold it in.

Step 6

In the second bowl, sift the cocoa powder over the batter and gently fold it in until fully combined.

Step 7

Spoon alternating dollops of the vanilla and chocolate batters into the tube pan, creating a marbled effect. Use a knife or skewer to swirl the batters together lightly, but do not overmix.

Step 8

Bake in the preheated oven for 35 minutes, or until the top is golden brown and springs back to the touch.

Step 9

Remove the cake from the oven and immediately invert the pan onto a bottle or its legs (if the pan has legs). Let the cake cool completely in this position to prevent it from collapsing.

Step 10

Once cool, use a knife to loosen the edges of the cake from the pan. Carefully remove the cake and place it on a serving plate. Slice and enjoy!

Nutrition Facts

Serving size	733.5 grams (733.5g)

Amount per serving	% Daily Value*
Calories	1590

Total Fat 1.60g	2%
Saturated Fat 0.20g	1%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 1197mg	52%
Total Carbohydrate 344.50g	125%
Dietary Fiber 3.20g	11%
Total Sugars 253.30g
Protein 49.00g	98%

Vitamin D 0IU	0%
Calcium 41mg	3%
Iron 1mg	8%
Potassium 702mg	15%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 0.9%

Protein: 12.3%

Carbs: 86.8%