Chocolate Angel Food Cake

1. 1

   Pre-heat oven to 350F

2. 2

   Using a medium bowl, dissolve cocoa in coffee; set aside to cool at room temperature.

3. 3

   In a bowl, combine 1/2 cup sugar, flour and salt.

4. 4

   Place egg whites in large mixing bowl and set it over a larger bowl of hot water.

5. 5

   Stir for several minutes until egg whites come to room temperature.

6. 6

   Beat egg whites until frothy.

7. 7

   Add cream of tartar and continue beating until soft peaks form.

8. 8

   Gradually add remaining sugar and beat until stiff peaks form.

9. 9

   Do not overbeat.

10. 10

    Sift the flour mixture over the beaten egg whites in 3 parts, folding in gently after each sifting.

11. 11

    Stir approximately 1 cup of egg white mixture into the coffee mixture.

12. 12

    Fold it back into the egg white mixture until combined.

13. 13

    Pour the batter into a spring-form cake pan.

14. 14

    Smooth the top and run a small knife through the batter to remove any air pockets.

15. 15

    Bake for 50-60 minutes, or until the top springs back when lightly touched.

16. 16

    Allow cake to sit in pan until nearly cool.

17. 17

    With a knife, loosen the edges and invert the cake onto a serving platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.