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Ingredients
- 2 tsp instant espresso pwdr
- 1 1/3 c. cake flour sifted
- 1/8 tsp salt
- 1 3/4 c. egg whites - (abt 12 large)
- 1 tsp cream of tartar
- 1 3/4 c. granulated sugar
- 1 1/2 tsp vanilla extract
- 1 1/3 tsp freshly-squeezed lemon juice
- 3/4 c. chocolate chips coarsely minced
- 1 x ten-inch angel food cake pan ungreased
Directions
- Preheat the oven to 350 degrees.
- Sift together the espresso pwdr, cake flour, and 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 till frothy. Add in the cream of tartar. Increase to high speed and slowly pour in the sugar. Continue whipping till the whites are stiff but still shiny, about 3 min.
- Reduce to low speed and add in the vanilla extract and lemon juice. Add in the reserved flour mix. When the flour mix is almost completely incorporated, remove the bowl from the machine and mix in the chocolate chips. Make sure which the chocolate chips are spread throughout the batter and which the flour is proportionately mixed into the egg whites. Don't over mix.
- 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 till a skewer inserted in the middle comes out clean, 40 to 45 min. Invert the cake on a rack and let it cold upside down in the pan.
- Unmold the cake and slice it with a serrated knife.
- This recipe yields 1 (10-inch) cake.
- Comments: This cake will keep for several days. Store wrapped in plastic wrap at room temperature.
- Yield: 1 cake
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