Espresso Chocolate Chip Angel Food Cake Recipe

Name: Espresso Chocolate Chip Angel Food Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons instant espresso powder; 1 1/3 cups cake flour, sifted; 1/8 teaspoon salt; 1 3/4 cups (about 12 large) egg whites; 1 teaspoon cream of tartar; 1 3/4 cups granulated sugar; 1 1/2 teaspoons vanilla extract; 1 1/3 teaspoons freshly squeezed lemon juice; 3/4 cup chocolate chips, coarsely chopped; Equipment: 10-inch angel food cake pan, ungreased

Servings: persons

1
Preheat the oven to 350 degrees F.
2
Sift together the espresso powder, cake flour, and salt.
3
Set aside.
4
Put the egg whites in the bowl of an electric mixer.
5
Using the whisk attachment, whip the egg whites on medium speed until frothy.
6
Add the cream of tartar.
7
Increase to high speed and slowly pour in the sugar.
8
Continue whipping until the whites are stiff but still shiny, about 3 minutes.
9
Reduce to low speed and add the vanilla extract and lemon juice.
10
Add the reserved flour mixture.
11
When the flour mixture is almost completely incorporated, remove the bowl from the machine and fold in the chocolate chips.
12
Make sure that the chocolate chips are spread throughout the batter and that the flour is evenly mixed into the egg whites.
13
Do not over mix.
14
Pour the batter into the prepared pan and cut through it a few times with a dull knife to break up any air pockets.
15
Bake until a skewer inserted in the middle comes out clean, 40 to 45 minutes.
16
Invert the cake on a rack and let it cool upside down in the pan.
17
Unmold the cake and slice it with a serrated knife.
18
Cook's Note: This cake will keep for several days.
19
Store wrapped in plastic wrap at room temperature.

819

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons instant espresso powder, 1 1/3 cups cake flour, sifted, 1/8 teaspoon salt, 1 3/4 cups (about 12 large) egg whites, and more.

Yes, Espresso Chocolate Chip Angel Food Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Espresso Chocolate Chip Angel Food Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions