Cocoa angel cake from Joy of Cooking (Complete Revision 1997) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

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

Accompaniments: Chocolate mousse frosting

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

  • Eat Your Books

    See recipe for variation.

  • ashallen on October 01, 2022

    Very good - high, fluffy texture and more chocolatey than I'd expected. Very tender and melt-in-your-mouth, even more so than a regular angel food cake, probably because so much flour was replaced with cocoa powder. Unbleached cake flour worked absolutely fine and the cake would probably still be very tender if made with all purpose flour. I added the optional instant espresso powder and chocolate bits. Because the cake is very sweet, using a bittersweet chocolate (74%) worked really well. I reduced the lemon juice to 2 tsp. Excellent with whipped cream.

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