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Chocolate Angel Food Cake

by Ciao! Ristorante
Recipe from Mainstreet Ventures restaurants including Ciao! Ristorante, Zia's Italian, and Real Seafood Co.

Makes 1-10 inch tube pan

Serves 12-16

Nutritional facts: Calories: 138 1 serving ; Total fat : 0.1g ; Saturated fat : 0 g ; Cholesterol: 0 mg; Sodium : 74 mg; Sugar : 27g ; Protein: 3g ; Total carb: 31g ; Dietary fiber : 0.2g

Ingredients :

  • 2 cups egg whites
  • ¼ teaspoon salt 
  • 1 ½ teaspoons cream of tartar 
  • 1 ¼ cups granulated sugar 
  • 1 ¼ cups confectioners sugar 
  • 1 ¼ cups cake flour 
  • ¼ cup unsweetened cocoa powder 
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 325 degrees F. Be sure that your 10 - inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites.
  2. In a medium bowl, mix confectioners sugar, cake flour, and cocoa. Sift together 2 times, and set aside. 
  3. In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. 
  4. Fold in granulated sugar 2 tablespoons at a time while continuing to mix . Fold in flour mixture, a little at a time, until fully incorporated . Stir in vanilla. Pour into a 10- inch tube pan. 
  5. Bake at 325 degrees F for approximately 1 hour, or until cake springs back when touched. Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.


Raspberry Compote:

  • 1 bag. 10oz. Raspberry in syrup (frozen )
  • 1 cup fresh strawberries, sliced 
  • 1 cup blueberries 
  • 1 cup raspberries 
  • 1 Tablespoon orange zest

Blend the raspberries in syrup and strain through a fine sieve. In a large bowl, combine the berries, orange zest and raspberry syrup and let macerate together for at least 1 hour. Refrigerate.