Chocolate Espresso Angel Food Cake
By JanF1201
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
Details
Servings 12
Preparation
Step 1
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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