Espresso Chocolate Chip Angel Food Cake
Enjoy your coffee and cake together!
Espresso Chocolate Chip Angel Food Cake
Enjoy your coffee and cake together!
Ingredients
- 2 tsp instant espresso powder
- ¾ cup rice flour
- ¼ cup tapioca flour
- 1/3 cup cornstarch
- 1 tsp xanthan gum
- Pinch of salt
- 1 ¾ cups egg whites 12 large egg whites
- 1 tsp cream of tartar
- 1 ¾ cups sugar
- 1 ½ tsp vanilla
- 1 ¾ tsp lemon juice
- ¾ cup GF chocolate chips coarsely chopped
Instructions
- Sift espresso powder with rice flour, tapioca flour, cornstarch, xanthan gum, and salt. Set aside.
- Put egg whites in bowl of an electric mixer and beat at medium speed until whites are frothy. Add cream of tartar, then increase to high speed and slowly add the sugar. Continue beating until whites are stiff and shiny.
- Reduce to low speed and add vanilla and lemon juice. Add reserved flour mixture. When flour mixture is nearly incorporated, fold in chocolate chips. Pour into an ungreased angel food pan (do not use a non-stick pan). Spread evenly, then cut through it a few times with a dull knife to break up any air pockets.
- Bake 40-45 minutes at 350°F or until skewer inserted in the middle comes out clean. Invert the cake on a rack and let cool completely upside down in the pan.
- Remove cake from pan by using a long serrated knife to cut along the inner and outer tubes of the pan.
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