Delicious marble angel food cake! This easy recipe makes a light and fluffy chocolate and vanilla swirled angel food cake.
Did you watch the big game yesterday?
My husband and I are both big football fans, but we weren’t rooting for the same team in that game.
Even when we’re cheering for different teams, it’s always such a fun event. We usually have special snacks while we watch the game and the commercials.
It’s funny that it’s the one time of the year when people actually look forward to the commercials during a show.
I love all the food that goes along with the game, too, but I can’t say that it always loves me.
Angel Food Cake is hands-down one of my favorite desserts.
As much as I love it, sometimes I just need a little chocolate.
So, I added a rich, cocoa-swirl to make the cake a little chocolate and a little vanilla.
It’s a great way to still enjoy dessert without throwing my eating out of control.
More dessert recipes!
If you’ve tried this marble angel food cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Marble Angel Food Cake
- 1 ¾ cups granulated sugar
- 1/4 teaspoon salt
- 1 cup cake flour (sifted*)
- 11 egg whites from large eggs (the closer to room temperature the better)
- 1/3 c warm water
- 1 teaspoon vanilla extract
- 1 ½ teaspoons cream of tartar
- 1/4 cup unsweetened cocoa powder
- Preheat oven to 350 F.
- In a food processor spin sugar about 2 minutes until it is superfine.
- Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk together the egg whites, water, vanilla, and cream of tartar for about 1 minute on low.
- Slowly sift the reserved sugar in, beating continuously at medium-high speed.
- Once the eggs are thick and glossy and hold their peaks when you lift the whisk out, sift enough of the flour mixture in to dust the top.
- Using a spatula fold in gently.
- Continue until all of the flour mixture is incorporated.
- Remove about half of the mixture to a separate bowl.
- Sift half cocoa powder over that half of the batter.
- Gently fold cocoa powder in.
- Repeat with remaining half cocoa powder.
- Alternate regular and cocoa batters in ungreased tube pan.
- Bake for 30 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
- Cool upside down on cooling rack for at least an hour before removing from pan.