White Chocolate Angel Food Cake
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
You know how sometimes you crave something sweet and indulgent but want to keep it a bit lighter? This white chocolate angel food cake is exactly that for me. It comes together in just 45 minutes from start to finish, which makes it perfect for weeknight desserts or unexpected guests. What I love most is that egg whites are packed with protein while being naturally low in calories, so you get that fluffy, cloud like texture without the guilt. Plus, the ingredients are simple and budget friendly, nothing fancy or hard to find. The white chocolate chips add such a lovely richness against the airy cake, and honestly, it's become one of my go to recipes whenever I need something that feels fancy but requires minimal fuss.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 4 egg whitesunsalted egg whites
- 100 gwhite chocolate chips
- 2 gsalt
- 120 mlunsweetened almond milk
- 50 gvegan butter
Detail level
Instructions
- 1
Preheat the oven to 200°C. Grease a 20cm angel food cake pan and set aside.
Tip: Don't forget to grease the pan!
- 2
In a large bowl, whisk together the flour, sugar, and salt.
Tip: Use an electric mixer for best results.
- 3
In a separate bowl, whisk together the egg whites and almond milk.
Tip: Use a fork to beat the egg whites until they become frothy.
- 4
Melt the white chocolate chips in a double boiler or in the microwave in 10-second increments, stirring between each interval.
Tip: Make sure the chocolate is smooth and creamy.
- 5
Add the melted white chocolate to the egg mixture and whisk until combined.
Tip: Don't overmix the batter.
- 6
Add the flour mixture to the egg mixture and whisk until just combined.
Tip: The batter should still be slightly lumpy.
- 7
Pour the batter into the prepared pan and smooth the top.
Tip: Use a spatula to get rid of any air pockets.
- 8
Bake for 30-35 minutes or until the cake is golden brown and springs back when touched.
Tip: Don't open the oven door during the baking time.
- 9
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Tip: Use a wire rack to cool the cake completely.
- 10
Invert the cake onto a serving plate and dust with powdered sugar.
Tip: Serve immediately and enjoy!
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