Chocolate Angel Food Cake With Marshmallow Frosting

Recipe by evelynathens
READY IN: 1hr 15mins


  • Chocolate Angel Food Cake
  • 1
    cup superfine sugar
  • 12
    cup unsweetened cocoa powder
  • 13
  • 14
    teaspoon salt
  • 8
    large egg whites, room temperature
  • 12
    teaspoon cream of tartar
  • Marshmallow Frosting
  • 3
    large egg whites, room temperature
  • 34
    cup sugar
  • 14
    teaspoon cream of tartar
  • 1
    teaspoon vanilla extract
  • chocolate shavings, for decoration


  • Make the angel food cake: Set the oven rack in bottom third of oven and preheat the oven to 350F.
  • Sift 2/3 cup of the superfine sugar onto a piece of wax paper; set aside.
  • Sift the remaining 1/3 cup superfine sugar with the cocoa powder, cake flour and salt; set aside.
  • In the large bowl of a standing mixer, beat the egg whites at medium speed until foamy.
  • Add the cream of tartar and beat until the foam is white and holds the lines of the beater.
  • Increase the speed to medium-high and add the sifted, superfine sugar, 1 tblsp at a time, until completely incorporated.
  • Beat for 30 seconds longer until soft peaks form.
  • Remove the bowl from the mixer.
  • Sift and fold the dry ingredients into the beaten whites, folding them in with a rubber spatula.
  • Pour the batter into a 10-cup angel food cake pan or bundt pan and gently smooth the top without deflating the mixture.
  • Bang the pan once (not too hard) on the counter to release any large air pockets.
  • Bake for about 35 minutes, or until a tester comes out clean.
  • Invert the cake pan over a narrow-necked bottle.
  • Let the cake cool completely in the pan, about 1 hour.
  • Run a thin knife between the cake and sides and center tube of the pan to loosen (you may need to jiggle the pan to completely release the cake).
  • Invert the cake onto a serving platter.
  • Make the marshmallow frosting: Put the egg whites in the large bowl of a standing mixer.
  • In a small saucepan, stir together the granulated sugar and 1/3 cup of water.
  • Bring to a boil over medium-high heat.
  • When the sugar syrup comes to a boil, begin beating the egg whites (with clean beaters!) at medium-high speed.
  • When they become foamy, add the cream of tartar and beat at medium speed until stiff peaks form.
  • Insert a candy thermometer into the sugar syrup (be sure the bulb is completely submerged).
  • Cook until the syrup reaches 242F.
  • Remove from the heat.
  • With the mixer still on, beat the sugar syrup into the egg whites in a slow stream until completely incorporated.
  • Increase the speed to high and beat for 5 minutes, scraping down the sides of the bowl once with a rubber spatula.
  • Add the vanilla and beat for 1 more minute.
  • The frosting will still be a little warm.
  • Frost the cake: Spread a thin layer of frosting all over the cake, including the inside of the center opening, to glue down the crumbs.
  • Then coat the cake all over with the remaining frosting.
  • Decorate the top of the cake with the chocolate shavings.
  • To serve: Gently slice the cake with a serrated knife or an angel food comb.