Chocolate Espresso Angel Food Cake

Chocolate Espresso Angel Food Cake
Chocolate Espresso Angel Food Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1 1/4

    cups sugar, divided

  • 3/4

    cup plus 1 tsp sifted cake flour

  • 3

    tablespoons unsweetened cocoa

  • 2

    teaspoons instant espresso granules

  • 11

    egg whites, at room temp

  • 1 1/2

    teaspoons cream of tartar

  • 1/2

    teaspoon salt

  • 1

    teaspoon vanilla extract

  • 1

    tablespoon powdered sugar

Directions

In a small bowl, sift together 1/2 cup sugar, flour, cocoa, espresso granules. Set aside. In a large bowl, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add remaining 3/4 cup of sugar, 2 tbsp at a time, beating until soft peaks form. Sift in flour mixture over egg white mixture, 1/4 cup at a time. Fold in after each addition. Fold in vanilla extract. Pour batter into an ungreased 10 inch tube pan, spreading evenly. Break large air pockets by cutting through batter with a knife. Bake at 375 for 35 minutes or until cake springs back lightly when touched. Invert pan and cool completely. Loosen cake from side of pan using a narrow metal spatula. Remove from pan. Sprinkle cake with powdered sugar. Cut into wedges.

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