Chocolate Espresso Angel Cake

Food Network Canada
Cook Time
45 min
12 servings

Light and fluffy angel cake grows up with a hint of chocolate and espresso.



1 ¼
cup sifted cake-and-pastry flour
1 ½
cup granulated sugar
1 ½
cup egg, white, (about 11), at, room temperature
Tbsp lemon, juice
tsp cream of tartar
tsp salt
tsp instant espresso powder
tsp coffee, granules
tsp vanilla
oz bittersweet chocolate, grated


Step 1

Preheat oven to 350 degrees F (180 degrees C).

Step 2

In bowl, sift flour with 3/4 cup (175 mL) of the sugar; sift again into separate bowl. Set aside.

Step 3

In large bowl, beat egg whites until foamy.

Step 4

Add lemon juice, cream of tartar and salt; beat until soft peaks form.

Step 5

Beat in remaining sugar, 2 tablespoons (25 mL) at a time, beating until stiff glossy peaks form.

Step 6

Sift flour mixture over top, one-quarter at a time, gently folding in each addition until blended.

Step 7

Stir espresso powder with vanilla; fold into batter.

Step 8

Gently fold in chocolate until evenly distributed.

Step 9

Scrape into ungreased 10-inch (4 L) tube pan.

Step 10

Run spatula through batter to eliminate any large air pockets; smooth top.

Step 11

Bake in centre of oven for 40 to 45 minutes or until cake springs back when lightly touched.

Step 12

Turn pan upside down and let hang on legs attached to pan or on inverted funnel or bottle until completely cool.

Step 13

Run thin paring knife around edge of cake to unmould from pan.

Step 14

(Cake can be stored in airtight container for up to 1 day or wrapped in plastic wrap or foil and frozen in rigid airtight container for up to 1 month.)

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