Black & White Angel Food Cake

by Shawnda on February 4, 2011

in Cakes, Cupcakes & Brownies,Chocolate

Black and White Angel Food Cake

We interrupt your regularly scheduled rich & decadent chocolate desserts with something lighter: a pretty angel food cake. Half vanilla, half chocolate. My favorite part of this cake is that each slice of cake comes with a surprise: what will the chocolate layer look like in this slice?

Angel food cake is one of those things that aren’t that bad for you. It’s actually fat free. Until you top it with a dollop of vanilla bean whipped cream :)

Black and White Angel Food Cake with Vanilla Bean Whipped Cream

Half vanilla, half chocolate angel food cake.


  • 1 cup cake flour
  • 1 1/2 cups granulated sugar, divided
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 12 large egg whites
  • 1 tsp fresh lemon juice
  • 1/2 tsp vanilla extract
  • 3 Tbsp dutch process cocoa*
  • 1 cup heavy whipping cream
  • 1 vanilla bean
  • 2 Tbsp sugar


* You can use any cocoa powder but the color and flavor of your chocolate layer will be lighter.
  1. Preheat oven to 325. Lightly spoon flour into a dry measuring cup; level with a knife. Whisk with 3/4 cup sugar in a small bowl and set aside.
  2. Place cream of tartar, salt, and egg whites in the bowl of your mixer fitted with the whisk attachment. Beat on high speed until foamy. Slowly add remaining 3/4 cup sugar, 1/4 cup at a time, beating until stiff peaks form.
  3. Add lemon juice and vanilla extract (not bean). Sift flour mixture over egg whites, 1/4 cup at a time and fold in after each addition.
  4. Spoon half of batter into an ungreased 10-inch tube pan. Break air pockets by cutting through batter with a knife. Use a rubber spatula or large spoon to gently create indentations in the batter so the chocolate batter can settle lower in some places. Sift cocoa over remaining batter; fold in. Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife. Bake for ~45 minutes or until cake springs back when lightly touched.
  5. Invert pan and cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.
  6. To make the whipped cream, add heavy cream and sugar to the bowl of your mixer fitted with the whisk attachment. Split and scrap the vanilla bean and add the scrapings to the mixer bowl. Whisk on high for ~2 minutes, or until light and fluffy.


Yields: 12 servings

Adapted from Cooking Light

Estimated time: 1 hour

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