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Sue Moore

Chocolate Glazed Angel Food Cake


  • 1 3/4 cups granulated sugar 
  • 1/4 tsp salt  
  • 1 cup cake flour, sifted 
  • 12 egg whites, room temperature 
  • 1/3 cup warm water 
  • 1 tsp vanilla 
  • 1-1/2 tsp cream of tartar
  • 3 cups sifted confectioner’s sugar 
  • 1/4 cup unsweeted cocoa 
  • 1/4 cup + 1-1/2 Tbsp hot water 


Preheat oven to 350°F. In a food processor spin granulated sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt and the cake flour, setting the remaining sugar aside. In a large bowl, whisk together egg whites, 1/3 cup water, vanilla, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated. 

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes, or until done. Cool upside down on cooling rack for at least an hour before removing from pan. For the chocolate glaze, combine the last 3 ingredients and stir until smooth. Drizzle over angel food cake.