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Black and White Angel Food Cake

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“From Cooking Light, April 2007.”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 325°.
  2. CAKE: Combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside.
  3. Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy.
  4. Add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
  5. Beat in juice and 1/2 teaspoon vanilla.
  6. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition.
  7. Spoon half of batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.
  8. Sift 2 tablespoons cocoa over remaining batter; fold together.
  9. Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife.
  10. Bake for 55 minutes or until cake springs back when lightly touched.
  11. Invert pan; cool completely.
  12. Loosen cake from sides of pan using a narrow metal spatula.
  13. Invert cake onto a plate.
  14. GLAZE: Place powdered sugar, cream cheese, milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at medium speed until smooth.
  15. Drizzle half of glaze over cake.
  16. Add 3/4 teaspoon cocoa to remaining glaze; stir well to combine.
  17. Drizzle cocoa glaze over cake.
  18. Refrigerate 5 minutes or until glaze is set.
  19. Garnish with strawberries, if desired.

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