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    Espresso Chocolate Chip Angel Food Cake

    Source of Recipe


    List of Ingredients

    2 ts instant espresso powder
    1 1/3 c cake flour, sifted
    1/8 ts salt
    1 3/4 c egg whites (about 12 large)
    1 ts cream of tartar
    1 3/4 c granulated sugar
    1 1/2 ts vanilla extract
    1 1/4 ts freshly squeezed lemon juice
    3/4 c chocolate chips


    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.




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