Friday, May 06, 2005

Black and White Angel Food Cake

Black and White Angel Food Cake (Adapted from CL)

For the cake

1 cup cake flour
1 1/2 cups granulated sugar, divided
1/2 teaspoon cream of tartar
1/4 teaspoon salt
12 large egg whites
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
3 tablespoons Dutch-process cocoa powder

For the glaze

1 1/2 cups confectioners' sugar
2 tablespoons cream cheese, softened
1-3 tablespoon milk, divided
1 teaspoon vanilla extract
1 teaspoon Dutch-process cocoa powder

To make the cake

Preheat oven to 325

In a medium bowl, whisk together flour and 3/4 cup granulated sugar.

In a large mixing bowl, add cream of tartar, salt and egg whites. Beat until foamy. Slowly add the remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Mix in juice and 1/2 teaspoon vanilla. Using 1/4 cupfuls at a time, sift flour mixture over the stiff egg whites - gently folding the flour in after each addition.

Scoop one half of the batter into an ungreased 10" tube pan. Use a knife to cut through the batter to break any air bubbles. Sift 3 tablespoons cocoa powder into the remaining batter and gently fold in. Evenly spoon this batter over the top of the vanilla batter. Use a knife to cut through just the chocolate batter to break any air bubbles.

Bake until the cake springs back when lightly touched - about 55 minutes. Remove from the oven and invert the pan - let cool completely. To remove the cake, use a very thin and flexible spatula to loosen the cake from the sides the the center tube. Invert cake to a plate.

To make the glaze

In a medium mixing bowl, beat together confectioners' sugar, cream cheese, 1 tablespoon milk, and 1 teaspoon vanilla until smooth - add enough of the remaining milk to make the glaze thin enough to drizzle, you do want it fairly thick though. Divide batter in half - and add 1 teaspoon cocoa to one part - stir well to combine. Drizzle lines of each glaze over the cake - refrigerate 5 minutes to set the glaze before cutting.

Just found the recipe? Click here to see where we talked about it!


  1. Beautiful cake Joe! It looks like CL came to your house and took the cover shot! Gorgeous!

  2. Oh my gosh, how did it come out looking exactly like in the magazine?! I am so impressed, I am beyond words.

  3. Laurie and Lauren - Thank you! It did take some time, but we really liked the results!

  4. Whoa, good job! I tried making this same cake, and it didn't turn out anything like the cake on the magazine! So you just used an extra tablespoon of cocoa powder, hm?

  5. Ami - Yes, I believe that is the only change that I made!

  6. Hi Joe!!

    This is a nice recipe! Can I make it without the cream of tartar? Thats the only thing I dont have right now!


  7. Nisha - you could try, but it helps to stabilize the egg whites as they whip up.

  8. My Angel "Fail" cake looked nothing like yours. Mine did not rise and tasted like rubbery eggs.

    I followed your directions step by step. Where did I go wrong?

  9. Anon - several things could have gone wrong, but I'll guess that either the egg whites were not beaten enough/beaten too much. Perhaps the flour was too aggressively mixed in and the whites lost their volume?