What do you call an angel food cake, which is named for its pristine white color, when it calls for cocoa powder in the batter? Whatever the answer, it's as ethereal as the classic (white) version but with a whisper of chocolatey flavor. When folding in the beaten egg whites (or technically the meringue, which gives the cake its lofty structure), do so gently but thoroughly with a rubber spatula.


  • 250 grams sugar
  • 125 grams flour
  • 12 grams margarine
  • 100 grams chocolate powder
  • 8 egg whites
  • 1 pinch fine salt
  • 1 teaspoon yeast
  • 1 cup milk


  1. Preheat oven to 350ºF.
  2. Whisk the egg whites with a pinch of fine salt until stiff. Set aside. In another bowl, beat the butter and sugar until creamy. Add the milk and stir to combine. Add the powdered chocolate, flour and yeast and mix until combined.
  3. Gently fold the eggs whites into the batter.
  4. Place batter in a greased and floured pan and bake for about 30 minutes.
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