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Chocolate Cakes

Chocolate Cake Recipes

cake recipes  >  chocolate cakes  >   espresso chocolate chip angel food cake recipe

Espresso Chocolate Chip Angel Food Cake Recipe

Preheat the oven to 350 degrees F. Sift together espresso powder, cake flour, and salt. Set aside. Put egg whites in bowl of electric mixer. Using the whisk attachment, whip the egg whites on medium speed until frothy. Add the cream of tartar. Increase to high speed and slowly pour in sugar. Continue whipping until twhites are stiff but still shiny (about 3 minutes). Reduce to low speed and add vanilla extract and lemon juice. Add the reserved flour mixture. When the flour mixture is almost completely incorporated, remove the bowl from the machine and fold in the chocolate chips. Make sure that the chocolate chips are spread evenly - do not over mix.

Pour batter into the prepared pan and cut through it a few times with a dull knife to break up any air pockets. Bake until a skewer inserted in the middle comes out clean, 40 to 45 minutes. Invert the cake on a rack and let it cool upside down in the pan. Unmold the cake and slice it with a serrated knife.


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