Paul Newman's Chocolate Orange Angel Food Cake

Delight your taste buds with Paul Newman’s Chocolate Orange Angel Food Cake—a heavenly dessert that combines the light, airy texture of angel food cake with the irresistible flavors of rich cocoa and zesty orange. This show-stopping cake features a tender crumb infused with fresh orange zest, enhanced by a drizzle of tangy orange glaze and silky melted chocolate. Perfect for special occasions or as an indulgent everyday treat, this cake is naturally low in fat thanks to its base of 12 whipped egg whites, carefully folded with cocoa and flour to create a delicate structure. Easy to prepare yet beautifully impressive, this recipe is a delightful fusion of citrusy brightness and chocolate decadence. Serve it as a centerpiece dessert that’s sure to impress your guests!

Nutriscore Rating: 60/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 12

Ingredients

• 12 large Egg whites
• 1.5 cups Granulated sugar
• 1 cup All-purpose flour
• 0.25 cup Unsweetened cocoa powder
• 2 tablespoons Orange zest
• 1 teaspoon Cream of tartar
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 0.5 cup Confectioners' sugar
• 3 tablespoons Orange juice
• 0.5 cup Semisweet chocolate chips

Directions

Step 1

Preheat the oven to 350°F (175°C). Ensure the angel food cake pan is ungreased and ready for use.

Step 2

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and 1/2 cup of granulated sugar. Set aside.

Step 3

In a large mixing bowl, beat the egg whites with a hand mixer or stand mixer on medium speed until foamy.

Step 4

Add the cream of tartar and salt to the egg whites. Continue to beat until soft peaks form.

Step 5

Gradually add the remaining 1 cup of granulated sugar to the egg whites, 2 tablespoons at a time, beating continuously until stiff, glossy peaks form.

Step 6

Gently fold in the vanilla extract and orange zest using a spatula.

Step 7

Sift the flour mixture over the egg whites in small increments, gently folding it in after each addition to maintain the airiness of the batter.

Step 8

Pour the batter evenly into the angel food cake pan. Run a knife or spatula through the batter to eliminate air bubbles.

Step 9

Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and springs back when lightly pressed.

Step 10

Immediately invert the cake pan onto a bottle or cooling rack and allow the cake to cool completely, around 2 hours.

Step 11

Once cooled, run a thin knife around the edges of the pan to release the cake.

Step 12

In a small bowl, whisk together the confectioners' sugar and orange juice until smooth to create an orange glaze.

Step 13

Melt the semisweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each interval, until smooth.

Step 14

Drizzle the orange glaze and melted chocolate over the cake as desired.

Step 15

Slice and serve the cake as a decadent, chocolate-orange treat for guests or family!

Nutrition Facts

Serving size	(1141.7g)

Amount per serving	% Daily Value*
Calories	2792.4

Total Fat 42.2g	0%
Saturated Fat 25.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1251.9mg	0%
Total Carbohydrate 584.2g	0%
Dietary Fiber 35.8g	0%
Total Sugars 435.8g
Protein 75.5g	0%

Vitamin D 0IU	0%
Calcium 221.0mg	0%
Iron 20.1mg	0%
Potassium 2731.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 12.6%

Protein: 10.0%

Carbs: 77.4%