Cocoa Angel Cake

(from Lucianolinda’s recipe box)

Source: Diabetic Recipes mag.

Serves 16 people

Categories: cake


  • 1 1/2 cups egg whites (10 to 12 large)
  • 1 1/2 cups sifted powdered sugar
  • 1 cups sifted cake flour or sifted all[purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 tsp. cream tartar
  • 1 tsp. vanilla
  • 1 cup granulated sugar


  1. Place the egg whites in a very large mixing bowl, let stand at room temperature 30 minutes. Preheat oven to 350 degrees. Meanwhile, sift powdered sugar, flour, and cocoa powder together three times; set aside.
  2. Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl), gradually add granulated sugar, 2 Tbsp. at a time, beating until stiff peak form (tips stand straight). Sift one-fourth of flour mixture over beaten egg whites; fold in gently. Repeat, folding in remaining flour mixture by fourths. Pour into ungreased 10-inch tube pan. Using a knife, gently cut through batter to remove any large air pockets.
  3. Bake on the lowest rack for 40 to 45 minutes or until the top springs back when lightly touched. Immediately invert the cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake.

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