Chocolate Espresso Angel Food Cake

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Chocolate Espresso Angel Food Cake

Chocolate Espresso Angel Food Cake


  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cream of tartar
  • 11 egg whites at room temperature
  • 2 teaspoons instant espresso granules
  • 3 tablespoons unsweetened cocoa
  • 3/4 cup plus 1 tablespoon sifted cake flour
  • 1 1/4 cups sugar divided


  • In a small bowl, sift together 1/2 cup sugar, flour, cocoa, and espresso granules; set aside. In a large bowl, 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 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° 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.

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