Black And White Angel Food Cake

DSC_7594Black and White Angel Food Cake- Recipe By Ina Garten

I want to start the New Year with something sweet and what better than this black and white angel food cake. Made with egg whites and grated chocolate and topped with a rich chocolate ganache, it sure is a crowd pleaser. It’s so light and airy, the perfect dessert if you are making a heavy dinner. I had my close friend visit me from New York last week. I went all out with the dinner menu. I made minced chicken patties and turkey kebabs, home style chicken curry served with white basmati rice, Hyderabadi dal, dahi wadas, french beans vegetable and this cake for dessert. The perfect ending to a fabulous dinner!


  • 2 cups sifted superfine sugar (about 1 pound)
  • 1 1/3 cups sifted cake flour (not self-rising)
  • 1 1/2 cups egg whites at room temperature (10 to 12 eggs)
  • 3/4 teaspoon kosher salt
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup coarsely grated semisweet chocolate ( I used Lindt chocolate bar- 70 %)

For the glaze:

  • 1/2 pound semisweet chocolate chips
  • 3/4 cup plus 1 tablespoon heavy cream

Preheat the oven to 350 degrees F.

Combine 1/2 cup of the sugar with the flour and sift them together 4 times. Set aside.

Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute.

With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny.

Add the vanilla and continue to whisk until very thick, about 1 more minute. Scrape the beaten egg whites into a large bowl.

Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding the flour in 3 equal additions, sifting and folding until it’s all incorporated.IMG_5728

Fold in the grated chocolate.IMG_5732

Pour the batter into an un greased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a thin, flexible knife around the cake to remove it from the pan.DSC_7595


For the chocolate glaze, place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts.

Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides. If you have chocolate glaze left over, you can serve it on the side with the cake. Enjoy!DSC_7604

Note: Don’t make this cake if it’s a rainy day, it will turn out sticky and dense.

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