Mocha Chip Angel Food Cake
This heavenly angel food cake is studded with mini chocolate chips and perfumed with fragrant espresso powder.. The dessert feels indulgent, but fear not -- this homemade version has much less fat than the store-bought kind.
- Total Time:
- Servings: 12
Source: Everyday Food, January/February 2011
- 2 tablespoons instant espresso powder
- 2 teaspoons pure vanilla extract
- 12 large egg whites, room temperature
- 1 teaspoon cream of tartar
- 1 1/4 cups sugar
- 1 cup cake flour (spooned and leveled)
- 1/2 teaspoon coarse salt
- 1 cup miniature semisweet chocolate chips (6 ounces)
- 1 recipe Mocha Ganache
Preheat oven to 350 degrees. In a small bowl, stir together espresso powder, vanilla, and 1 tablespoon water until powder dissolves.
In a large, wide bowl, using an electric mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar and beat until soft peaks form, 4 minutes. Continue to beat, gradually adding sugar, until stiff glossy peaks form, about 2 minutes. (If using a stand mixer, gently transfer egg-white mixture to a large, wide bowl for easier folding.)
Place cake flour and salt in a fine-mesh sieve and sift over egg-white mixture in 3 additions, gently folding with a rubber spatula after each addition. Gently fold in espresso mixture and chocolate chips. Gently spoon batter into an ungreased angel-food cake pan with a removable bottom. With a knife, cut through batter to release air bubbles, then smooth top. Bake until cake is golden brown and springs back when lightly pressed, 30 to 35 minutes.
Invert pan on a baking sheet; let cake cool in pan, 1 hour. Run a thin knife around pan and tube, then unmold cake. Serve drizzled with ganache.