Coffee Chocolate Chip Angel Food Cake

Name: Coffee Chocolate Chip Angel Food Cake
Prep time: 15 min
Cook time: 45 min
Yield: 12 serving
Ingredients: 1 1/2 cup sugar; 1 cup cake flour; 1/2 teaspoon salt; 1 1/2 cups egg whites; 1 teaspoon cream of tartar; 2 teaspoons lemon juice; 2 teaspoons vanilla extract; 4 teaspoons coffee extract; 2/3 cup mini chocolate chips; whipped cream for serving

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Prep Time
15 mins
Cook Time
15 mins
Servings
12
Calories
212 kcal
Course
Dessert
Cuisine
American

Coffee Chocolate Chip Angel Food Cake

Holly Espinosa

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Rich, airy and flavorful, this surprisingly easy Coffee Chocolate Chip Angel Food Cake brings together warm coffee flavor with a bright chocolate accent.

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Ingredients

Servings

1 1/2 cup sugar
1 cup cake flour see substitution below
1/2 teaspoon salt
1 1/2 cups egg whites from about 12 large eggs, at room temperature
1 teaspoon cream of tartar
2 teaspoons lemon juice
2 teaspoons vanilla extract
4 teaspoons coffee extract
2/3 cup mini chocolate chips
whipped cream for serving

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Instructions

Sift together the flour, 1/2 cup sugar, and salt.
In the bowl of an electric mixer, whip the egg whites. When they are foamy, add the cream of tartar and lemon juice.
Continue to whip the egg whites until they just begin to hold their shape in soft peaks. Whip the remaining 1 cup of sugar into the whites, 1/4 cup at a time. Do not overwhip; the egg whites should not be overly dry or stiff. Mix in the vanilla and coffee extracts.
Gently and gradually fold the flour and sugar mixture into the whites. When almost incorporated, add the mini-chocolate chips and continue folding.
Spoon the batter in the tube pan, smooth the top, and bake at 350 F for 45 minutes. To be extra sure it is done, you can check for an internal temperature of 205-209 F.
Remove from the oven and immediately invert the tube pan. If the pan doesn’t have “feet”, set it over the neck of a heavy bottle or overturned metal funnel, using the center hole of the pan to hold the cake, until cool.
Serve with whipped cream, or ice cream, or caramel sauce. Or all of these. :)

Notes

Instead of cake flour, you can take 1 cup of all-purpose flour, remove 2 Tablespoons and add in 2 Tablespoons of cornstarch.The pictures show a cake made in my smaller vintage cake pan (thanks, Grandma!) which holds exactly half of the recipe.