My Sweet Mama’s Chocolate Angel Food Cake


1 Cup Self-Rising Flour (**see note below for how to make this if you don’t want to buy special flour)

2 Tablespoons Cocoa Powder

1 2/3 Cups Egg Whites (about a dozen eggs)

1 1/2 Teaspoon Cream of Tartar

1 Cup Sugar + 3/4 Cup Sugar

1 Teaspoon Vanilla

1/2 Teaspoon Almond Extract

Preheat oven to 350 degrees.

Sift together flour, cocoa powder and 3/4 cup sugar. I don’t have a sifter so I just use a metal whisk to stir these ingredients together really well. 

Next, in a large mixing bowl combine egg whites, vanilla, almond extract and cream of tartar. Use mixer to beat until stiff, adding the 1 cup of sugar—1/4 cup at a time. 

Fold in flour mixture, gently by hand, 1/4 cup at a time. 

Spoon into angel food cake pan until it is about 2/3 of the way full. Run a knife gently through the batter to remove excess air bubbles. 

Bake for 50 minutes. Cool upside down. 

**How to make 1 Cup of Self- Rising Flour:

  • 1 cup all-purpose flour 
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt

Whisk together until well combined.

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