Angel food cake is a go-to comfort food and ours takes it to the next level with a hint of chocolate. Trust us, you won’t be able to have just one slice.

Prep time: 25 minutes

Cook time: 35 minutes

Servings: 8


  • 1 cup cake flour
  • 1 1/2 cups confectioners sugar
  • 1 1/2 cups egg whites (from approximately 12 eggs), at room temperature
  • 1 1/2 teaspoons cream of tartar
  • 1/3 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1 cup granulated sugar
  • 2 tablespoons cocoa powder


Preheat oven to 375°F. 

Combine the cake flour and confectioners sugar in a medium bowl and sift together 5 times. Set aside. Combine egg whites, cream of tartar, salt and vanilla extract in a large bowl and beat with an electric mixer on high speed until frothy, about 4-5 minutes. With the mixer on medium speed, begin adding granulated sugar approximately 2 tablespoons at a time, beating 10-15 seconds after each addition. Continue beating until meringue is very firm and holds stiff straight peaks.

Fold the sifted flour mixture approximately 3 tablespoons at a time into the meringue. Ensure that all of the flour mixture has been fully incorporated before folding in anymore.

Divide the batter into 2 equal parts. Sift the cocoa powder in a small bowl 3 times. Fold cocoa powder into one of the batters.

Drop by large spoonfuls into a 10″ tube pan, alternating white and chocolate batter. Cut through batter with a knife several times to create marbling effect. Ensure surface of batter is even. Bake 30-35 minutes and do not open the oven during the bake time.

Carefully remove the cake from the oven and immediately invert on the tube pan’s cooking legs or insert the center opening of the tube pan through the top and neck of a glass bottle. Allow to cool like this completely. Once cool, slide a knife around the edges to release the cake.


ORANGE & FIELD TIP: Be very careful when folding your flour mixture into the egg white meringue. You don’t want to break up all of the air bubbles you’ve created from whipping them.