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Black and White Angel Food Cake Recipe

Black and White Angel Food Cake

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Average Rating:

Total Reviews: 91

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  • on May 15, 2009

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    I made this cake for my mom on Mothers day and it was great! I decided to make cupcakes with a large muffin tin instead of a big cake; it made it easier to serve. Anyway, it was really easy to make! I couldn't find any superfine sugar, but a friend told me that I could use regular granulated sugar and put it through a blender to refine it a little. Seemed to work just fine! The cake was fluffy, delicious and beautiful. I used semisweet chocolate in the cake as directed, but used milk chocolate in the genache and it was divine. I served the cake with strawberries and icecream after heating the cupcakes in the microwave for 10-20 seconds, just enough to warm them up a bit (you could also just serve them fresh from the oven, but I cooked this thing the day before. DELICIOUS!

    One complaint though, they stuck to the muffin tin quite a bit. The recipe says not to spray the cake pan with anything, so maybe it was just me, but next time I'll definitely rub the tins with butter/shortening/something so it they won't stick.

    Again, amazingly delicious treat. Will definitely make again! (Even if it does use up a whole carton eggs haha

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  • on May 04, 2009

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    A little time consuming but very easy to make. This was my 1st angel food cake and it came out SPECTACULAR. Brought it to a dinner party and it was a total hit. For presentation, I dipped 12 nice sized strawberries in chocolate a bit earlier and let them set up. Then I placed them on the ganache in a ring around the outside edge of the cake. When I took the cover off the cake plate, you could hear the "Oohs." It definitely looked like a cake out of a very nice bakery. I'll be making it again this weekend for Mother's Day brunch.

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  • on April 19, 2009

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    I made this for a church get together it was a lot of steps but turned out perfect! Everyone absolutely loved it. It was moist and soft and very delicious. I didn't have a stand up mixer but I was still able to make it with a hand mixer.

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  • on April 17, 2009

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    I have made this cake twice now, and everyone raves about it. Follow the recipe exactly, including inverting the pan to cool. She doesn't show that in the TV episode. If you don't the cake will collapse. Her pan has legs on it so it can support itself. My cheap pan has to be place on some inverted bowls to hold it up so the middle post doesn't tip the pan.

    Make sure you are grating the chocolate, not chopping it. And if you don't like so much glaze (I do, then use less! or even none at all. Heck, we even used some chopped chocolate on top of the glaze!

    No, she doesn't use powdered sugar in the show. You sift the flour and superfine sugar to COMBINE them. Do it four times, as she says. Remember, you are going to gently fold them in to the egg white - sugar mixture, so it has to be well combined because it makes up so little of the volume of the cake.

    Terrific recipe.

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  • on April 14, 2009

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    I could have sworn she used powdered sugar in the show????????
    Why would you sift superfine sugar?
    Make soon and would love feedback

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  • on April 13, 2009

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    Made this cake for Easter dessert and it turned out very thick and dry. I have made many of Ina's recipes before and this one did not turn out. I have made angel food cake before, and followed all of Ina's directions very carefully, but it did not turn out. The cake raised and looked beautiful, but when I cut into it, the cake was very dry and thick. If you want chocolate make something else!!!!

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  • on April 13, 2009

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    I had a great time making this with my hubby. But the chocolate overpowers the angel food cake. It just taste like semi sweet chocolate, nothing else. It was very pretty and looked just like the picture, but would not make it again. I'll stick with the regular angel food cake.

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  • on February 22, 2009

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    I have never made an angel food cake and was a little worried when my 12 year old daughter decided this is the one she wanted for her birthday. Her only question is if we could put strawberries on it. So, After reading the recipe many times I made it. Oh my it was wonderful. I did not put the chocolate on the whole cake. We served it with the strawberries and then the chocolate over them. We will make it again.

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  • on December 19, 2008

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    Yes, I cheated, store bought angel food cake, made the glaze....hubby VERY happy for his birthday!

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  • on December 05, 2008

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    After reading the other reviews, I feel somewhat embarrassed putting mine down. I have fixed many of In's recipes and they have all turned out wonderful, to say the least. I don't know what happened with this recipe and I felt I followed it pretty much to the letter.

    Reflecting back, perhaps my egg whites were not quite at room temperature, and maybe I did not mix them long enough, however they were very thick and stood up just fine.

    I tried to fold the cake flour mixture into the egg whites very carefully, but I may have done that wrong too. When it finished baking, the angle food cake was only half the height of the 10" tub pan. As it turns out, it was firmer than an angel food cake normally is, but still tasted pretty good. In fact, I had a couple of guest that wanted to take some home. I will try it again, and I only hope that it will be nice and high and light. I wish I knew what I did wrong. Any comments or thoughts would be appreciated.

    Signed, Not so High.

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