Angel food cake often needs to be served with fruit or a sauce to liven it up a little. Not this angel food cake: the espresso and chocolate chips give it enough flavor to stand on its own. A slice of this on the run or with a cup of coffee is perfect. If you want to turn it into a fancy dinner party, serve it with the warm Hot Fudge Rum Sauce.
A 10-INCH CAKE
2 teaspoons instant espresso powder
1 1/3 cups cake flour, sifted
1/8 teaspoon salt
1 3/4 cups (about 12 large) egg whites
1 teaspoon cream of tartar
1 3/4 cups granulated sugar
1 1/2 teaspoons vanilla extract
1 3/4 teaspoons freshly squeezed lemon juice
3/4 cup chocolate chips, coarsely chopped
Preheat the oven to 350 degrees.
Sift together the espresso powder, the cake flour, and the salt. Set aside
Put the egg whites in the bowl of an 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 the sugar. Continue whipping until the whites are stiff but still shiny, about 3 minutes.
Reduce to low speed and add the 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 throughout the batter and that the flour is evenly mixed into the whites. Do not overmix.
Pour the 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.
AHEAD OF TIME NOTES