Chocolate-Espresso Angel Food Cake
Source of Recipe
Internet
List of Ingredients
1 1/4 cups sugar, divided
3/4 cup plus 1 tablespoon sifted cake flour (or substitute 3/4 all-purpose flour)
3 tablespoons unsweetened cocoa (use very high quality if available)
2 teaspoons instant espresso granules (or use instant coffee, but crush granules first)
12 egg whites (or about 1 1/3 cups), room temperature
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon powdered sugar
Recipe
In a small bowl, sift together 1/2 cup sugar, flour, cocoa, and espresso granules. Sift dry mixture twice more; set aside. In a large bowl grease free, beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Add remaining 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in carefully after each addition. Fold in vanilla extract.
Pour batter into an ungreased 10" tube pan, spreading evenly. Break large air pockets by cutting through batter with a knife. Bake at 375 degrees F for 35 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from side of pan using a narrow metal spatula; remove from pan. Sprinkle cake with powdered sugar.
Yield: 12-16 servings.
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