In my previous post, "Cake or Death", I wrote about the ups and downs of making an angel food cake. At the moment it's my favorite cake because, as one of my friends described, "It's like a freaking pillow". Now I have discovered a new twist on the cake that pretty much makes it irresistible.
Instead of the original vanilla, lemon juice, and almond extract combination, this time its coffee and chocolate added to the mix. Instant espresso powder and Kahlua to be more specific. Instant espresso powder is something that I find very intriguing and is showing up in more and more chocolate deserts. Next time you make brownies add some in and see how you like it. The problem is currently the inability to purchase it at most super markets. I'm pretty sure Whole Foods carries it, but other than that I'm at a loss. I bought mine off the internet here. If you cannot find espresso powder instant coffee will do in a pinch. Quick side note, check out the King Arthur Flour blog for wicked baked goods.
Mocha Angel Food Cake
12 egg whites, room temperature
1 1/2 C sugar, divided evenly
1 1/2 t cream of tartar
1/4 C warm water
1/4 t salt
1 C cake flour
1 1/2 t vanilla
1 T instant espresso powder
1 T Kahlua
2 oz bittersweet chocolate finely chopped or grated
Preheat oven to 350°F. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside. In a large bowl or stand mixer, add egg whites and water, beating until foamy. Add the cream of tartar and salt, mix on high speed. After about 3 minutes slowly add the reserved sugar, beating continuously at medium-high speed. Meanwhile mix together the Kahlua and espresso powder into a paste. Once you have achieved near-medium peaks (the ones that sort of fall down from the whisk), add the espresso-Kahlua mixture and the vanilla and mix to combine. Sift enough of the flour mixture in to dust the top of the foam. Using a spatula, fold in the flour mixture gently. Continue adding small amounts and folding until all of the flour mixture is incorporated. Incorporate the chocolate, careful not to overmix
Carefully add mixture into an ungreased tube pan (I like the one with the removable bottom). Tap the pan against the counter to even out the batter and remove any bubbles. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool on rack for about ten minutes, and then flip pan upside down. Cool upside down on cooling rack for at least two hours before removing from pan. If your pan does not have legs (like mine) invert it on a funnel and support it with shot glasses (genius idea, Em).