Orange-Chocolate Angel Food Cake Recipe

Servings: 10-12

This cake is lower in fat than most cakes. You can leave the chocolate glaze off for a completely fat free dessert.


  • 1 1/2 cups egg whites, at room temperature (10-12 eggs)
  • 1 1/4 tsp. cream of tartar
  • 1/2 tsp. salt
  • 1 1/2 cups sugar
  • 1 1/8 cups sifted cake flour
  • 1 tsp. vanilla extract
  • Grated zest of 1 orange (about 1 Tbsp.)

Chocolate Glaze:

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


  1. Preheat oven to 375° F.
  2. Sift 1/2 cup of the sugar and the flour together 4 times to aerate and lighten the mixture.
  3. Place the egg whites, cream of tartar, and salt in a large mixing bowl and whip on high until soft, droopy peaks form.
  4. Turn the mixer down to medium speed, add the remaining 1 cup of sugar in a thin stream and whip until stiff and glossy. Work quickly so the egg whites do not deflate.
  5. Fold the flour mixture into the egg whites, 1/3 at a time and then gently fold in the vanilla and orange zest.
  6. Spoon the mixture into an ungreased 10" tube pan. Smooth the top and bake 30 to 35 minutes, until golden brown.
  7. Remove cake from oven and turn the pan upside down and hang it around the neck of a wine bottle to cool to room temperature.
  8. When cake is cool, slide a butter knife around the sides of the pan and put a serving plate on top. Turn over and knock the cake out onto the plate. (The browned crust of the cake will stick to the pan.)
  9. When the cake has cooled thoroughly, make the glaze.
  10. Place the chocolate chips and the heavy cream in a heat-proof bowl over a pot of simmering water and stir until the chocolate melts.
  11. Pour the chocolate glaze over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides.
  12. Let the glaze cool and slightly harden for at least 30 minutes before serving

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