Recipe - Espresso Chocolate Chip Angel Food Cake

2 teaspoon Instant espresso powder
1 1/3 cup Cake flour, sifted
1/8 teaspoon Salt
1 Three fourths cup Egg whites (about 12 large)
1 teaspoon Cream of tartar
1 Three fourths cup Granulated sugar
1 One half teaspoon Vanilla extract
1 One fourth teaspoon Freshly squeezed lemon juice
Three fourths cup Chocolate chips, coarsely
chopped

1. Preheat the oven to 350 F. 2. Sift together the espresso powder, the
cake flour, and the salt. Set aside. 3. 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 the speed to
high and slowly pour in the sugar. Continue whipping until the whites are
stiff but still shiny, about 3 minutes. 4. 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 evenly throughout the batter and that the flour is evenly mixed
into the egg whites. Do not overmix. 5. Pour the batter into the prepared
pan and cut through it a few times with a dull knife to break up any air
pockets. 6. 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. 7. Unmold the cake and slice it with a serrated knife.

NOTES : Lifetime MainIngredient

Posted to bakeryshoppe digest V1 Number 036 by Dot McChesney
jrjet@mtco.com on Apr 17, 1997