Chocolate angel cake
- Published: 9 May 23
- Updated: 18 Mar 24
Angel cakes are light as a feather due to the lack of butter/fat in the sponge. The whipped egg whites create an airy, bouncy, irresistible texture making this the ideal cake for those who like their chocolate cakes light. Treat yourself to a slice of sweetness with this classic which boasts a triple-joy of white, milk and dark chocolate.
Discover our favourite chocolate cake recipes here.
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Serves 12 -
Hands-on time 1 hour, plus cooling and standing, oven time 40 min
Nutrition
- Calories
- 337kcals
- Fat
- 22g (13g saturated)
- Protein
- 4.7g
- Carbohydrates
- 30g (24g sugars)
- Fibre
- 1.5g
- Salt
- 0.1g
delicious. tips
An angel cake tin is made from aluminium and should not be non-stick. They don’t need greasing either, because the cake gets immediately inverted when you take it out of the oven to prevent it from sinking (gravity is your friend here), and the cake needs to cling to a tin while it is left upside down. If you don’t have an angel cake tin, use a deep 20cm round cake tin – it just may take a little more time to cook and you may have to balance it on something to cool.