Chocolate Chip Angel Food Cake

By Unicorn1259

Ingredients

• 1 1/4 cups sifted cake and pastry flour
• 1 1/2 cups granulated sugar
• 1/1 /2 cups egg whites (about 11)
• 1 tbsp lemon juice
• 1 tsp cream of tartar
• 1/2 tsp salt
• 2 tsp vanilla
• 1/2 cup mini or regular chocolate chips
• GLAZE
• 2 oz bittersweet chocolate, coarsely chopped
• 1/3 cup whipping cream
• 1 tsp corn syrup

Details

Servings 12
Cooking time 45mins

Preparation

Step 1

1. Into bowl, sift flour with 3/4 cup of the sugar; sift again into separate bowl. Set aside.

2. In large bowl, beat egg whites until foamy. Add lemon juice, cream of tartar and salt; beat until soft peaks form. Beat in remaining sugar, 2 tbsp at a time, until stiff glossy peaks form. Sift flour mixture over top, one-quarter at a time, gently folding in each addition until blended. Fold in vanilla and chocolate chips. Pour into ungreased 10 inch tube pan. Run spatula through batter to eliminate any large air bubbles; smooth top.

3. Bake in centre of 350oF oven until cake springs back when lightly touched, 45 to 50 minutes. Turn pan upside down and let hang on legs attached to pan, or on bottle, until cooled. Remove from pan. Invert onto serving platter. (Make ahead: wrap in plastic wrap; store in airtight container for up to 2 days or freeze for up to 1 month.)

GLAZE: In bowl over saucepan of hot (not boiling) water, melt chocolate. Stir in cream and corn syrup until smooth. Spread over top of cake. (Make ahead: cover and set aside for up to 24 hours.)