Freckled Angel

Freckled Angel

This is my favorite angel food - it comes out perfectly every single time. Every time I did a luncheon for the lady golfers at the country club I worked at, they asked for this, with sides of hot fudge sauce! It really is good - great by itself, or with a cup of coffee. I'll bet you love it. ~CLS

2 tsp. instant espresso powder (instant coffee will do in a pinch, but espresso powder is better)
1 1/3 c. cake flour, sifted
1/8 tsp. salt
1 3/4 c. (about 12 large) egg whites, room temperature
1 3/4 c. granulated sugar, sifted
1 1/2 tsp. vanilla
1 1/4 tsp. fresh lemon juice
3/4 c. coarsely chopped chocolate

Preheat the oven to 350 F.

Wipe your mixer bowl and whip with a paper towel and some vinegar - this will remove any lingering traces of fat and will also provide an acid to help stabilize the whites.
Sift the espresso powder, flour and salt together. Set aside.

In the bowl of your mixer, whip the egg whites on medium speed until foamy, then increase to high speed and beat until very soft peaks form. Slowly start pouring in the sifted sugar, and continue to whip on high speed until the whites are stiff and shiny. Do not over whip - if the whites start to lose their shine they are over whipped. From the time you begin adding the sugar until finished should take approximately 3 minutes.
Reduce the speed to low, and add the vanilla and lemon juice. Start sprinkling in the flour until it is all in the bowl, then stop the machine, remove, and finish folding in the flour by hand. When it is nearly completely incorporated, add the chocolate and fold in until the chocolate and flour are completely incorporated. Take care not to over mix.
Spread the batter in a 10" angel food cake pan (ungreased, of course!), and then cut through it a few times with a knife to break up any air pockets.

Bake the cake for about 40-45 minutes, or until very firm when touched.

Invert the cake on a rack and let it cool upside down in the pan.
Unmold the cake and let cool.
Slice with a serrated knife.

Source of recipe: CLS (Biscuit)