Chocolate lover's angel food cake from The Cake Bible (page 160) by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on September 20, 2024

    I've successfully made many angel food cakes in the past and this one seemed like it was going to turn out perfectly. After 40 minutes in the oven, it wasn't done, so I left it 10 minutes longer and thought it was (didn't want to overbake), but when I turned it upside-down to cool, some of the cake fell out of the pan. So no, not quite done. Lesson learned: with angel food cakes, err on the side of overbaking. I scooped up the cake bits and put everything back in the oven for another 10 minutes, then cooled it right-side-up. It was ugly, of course, but actually quite delicious served "trifle-style" with a scoop of vanilla ice cream.

  • Zosia on May 09, 2020

    This was a delicious way to use up my stash of frozen egg whites. The cake was very tall (it rose above the rim of the pan), had a very light, airy crumb and tasted of milk chocolate.

  • hillsboroks on July 19, 2019

    Words can barely describe how luscious this cake is. Not only does it have a great chocolate flavor but it is the absolute lightest and moistest cake I have ever made. I took the advice on angel cakes from "The Science of Good Cooking" and substituted fine baking sugar for the granulated sugar called for. I served it with Boysenberry Curd from "The Berry Bible" and Apricot Ice Cream from "Chez Panisse Desserts." In nothing flat the cake plate was empty and people were licking their plates. This is most definitely a keeper cake.

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