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Mocha Angel Food Cake

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• 1-1/2 cups superfine sugar, divided
  
• 1 cup sifted cake flour (not self-rising)
  
• 1/4 tsp salt
  
• 1/2 cup unsweetened cocoa powder, preferably Dutch process
  
• 1/2 cup warm brewed coffee
  
• 12 large egg whites, at room temperature 20 to 30 minutes
  
• 1-1/2 tsp cream of tartar
  
• Confectioners' sugar, fresh raspberries and strawberries, for garnish (optional)
  






Instructions



1. Heat oven to 350 degrees (F). Sift 1 cup of the superfine sugar, the cake flour and salt three times into a bowl. Stir cocoa and coffee in a small bowl until smooth. Set aside.
   
   
2. Beat egg whites on medium-low speed in a large mixer bowl (preferably a standing mixer) until almost all the egg whites are foamy, 10 minutes (there will be a small amount of unbeaten whites at the bottom of the bowl). Add cream of tartar and increase speed to medium. When beaters begin to leave a ribbon pattern in whites, beat in the remaining 1/2 cup superfine sugar, 1 tablespoon at a time, until whites form soft peaks.
   
   
3. Sift half of the flour mixture over beaten whites. Gently fold in the flour mixture with a rubber spatula just until blended (flour does not have to be incorporated). Repeat with remaining half of flour mixture. Gently fold in cocoa mixture just until combined. Pour batter into an ungreased 10-inch tube pan. Gently run a long thin knife or metal spatula through the batter.
   
   
4. Bake 45 to 50 minutes, until top springs back and a wooden skewer inserted in center of cake comes out clean. Invert cake immediately onto the neck of a funnel or bottle. Let stand until completely cool, 1 hour. Run a sharp knife along the side of the pan and gently unmold. Then run knife along the bottom of pan and transfer cake to a large serving plate.
   
   Dust with confectioners' sugar and garnish with raspberries and strawberries, if desired.
   
   Makes 12 servings.