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.