Chocolate Chip Angel Food Cake Recipe
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Ingredients
FOR THE CAKE
12 egg whites at room temperature
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup sifted cake flour
3/4 cup granulated sugar
1 cup mini chocolate chips
FOR THE FROSTING
2 tablespoons instant coffee
1 tablespoon hot water
1/4 cup unsweetened cocoa
1 1/2 cups sifted confectioners' sugar
2 cups (1 pint) heavy cream, chilled
Directions
Prepare the cake preheat your oven to 350°F.
In a large bowl, combine the egg whites, cream of tartar, and salt and beat with an electric mixer until just foamy.
Add 3/4 cup granulated sugar, a tablespoon at a time, beating continuously to completely incorporate the sugar.
Beat until soft peaks are formed.
Add the vanilla and almond extracts.
Combine the flour and confectioners' sugar and sift about 1/2 cup of the mixture over the egg whites.
Using a rubber scraper, gently fold them in just until the flour is no longer visible.
Continue adding the sugar-flour mixture by half cupfuls, each time gently folding it in.
Add the chips, and gently fold them in.
Pour the batter into an ungreased 10-inch tube pan, and gently cut through the batter with a knife in several places to remove air pockets.
Place the pan in the lower third of the preheated oven and bake until the top springs back when lightly pressed with your finger, about 40 to 45 minutes.
Remove the cake from the oven and invert the cake in the pan on a bottle neck or inverted funnel to cool completely, about 1 1/2 hours.
Once the cake is cool, loosen it with a sharp knife or spatula and place onto a serving dish.
to prepare the frosting While the cake is cooling, combine the coffee with the hot water and stir to mix completely.
Set it aside to cool.
Sift together the cocoa and confectioners' sugar.
Set aside.
In a large chilled bowl, beat the cream with an electric mixer just until it starts to thicken.
Add the coffee and sift in the cocoa-sugar mixture, beating continuously with a wire whisk just until the cream is the consistency of a frosting.
Take care not to overheat.
With a long serrated knife, cut the cake in half horizontally.
Carefully place the top half to one side.
With a metal spatula, spread about 1/3 of the frosting over the middle of the cake.
Replace the top, and press down gently.
Spread the remaining frosting over the top and sides of the cake.
Refrigerate until needed.
In a large bowl, combine the egg whites, cream of tartar, and salt and beat with an electric mixer until just foamy.
Add 3/4 cup granulated sugar, a tablespoon at a time, beating continuously to completely incorporate the sugar.
Beat until soft peaks are formed.
Add the vanilla and almond extracts.
Combine the flour and confectioners' sugar and sift about 1/2 cup of the mixture over the egg whites.
Using a rubber scraper, gently fold them in just until the flour is no longer visible.
Continue adding the sugar-flour mixture by half cupfuls, each time gently folding it in.
Add the chips, and gently fold them in.
Pour the batter into an ungreased 10-inch tube pan, and gently cut through the batter with a knife in several places to remove air pockets.
Place the pan in the lower third of the preheated oven and bake until the top springs back when lightly pressed with your finger, about 40 to 45 minutes.
Remove the cake from the oven and invert the cake in the pan on a bottle neck or inverted funnel to cool completely, about 1 1/2 hours.
Once the cake is cool, loosen it with a sharp knife or spatula and place onto a serving dish.
to prepare the frosting While the cake is cooling, combine the coffee with the hot water and stir to mix completely.
Set it aside to cool.
Sift together the cocoa and confectioners' sugar.
Set aside.
In a large chilled bowl, beat the cream with an electric mixer just until it starts to thicken.
Add the coffee and sift in the cocoa-sugar mixture, beating continuously with a wire whisk just until the cream is the consistency of a frosting.
Take care not to overheat.
With a long serrated knife, cut the cake in half horizontally.
Carefully place the top half to one side.
With a metal spatula, spread about 1/3 of the frosting over the middle of the cake.
Replace the top, and press down gently.
Spread the remaining frosting over the top and sides of the cake.
Refrigerate until needed.
