Rich, airy and flavorful, this surprisingly easy Coffee Chocolate Chip Angel Food Cake brings together warm coffee flavor with a bright chocolate accent.
The first time I made an angel food cake, it fell. I chalked it up to “angel food is hard” and didn’t try again. And that was a mistake.
Because, this year, motivated by a freezer full of leftover egg whites, I tried again. And my cakes have turned out great—plain, lavender vanilla and now a coffee chocolate chip angel food cake. Never give up after one try, I guess!
This particular cake was inspired by Nielsen-Massey, who recently sent me a bottle of their coffee extract. Nielsen-Massey is well-known for their exceptional vanilla, and it was fun to learn about some of their other flavorings like chocolate, lemon and rose water But I was especially excited to be able to experiment with coffee extract.
The reason for all the excitement? Well, I love coffee. And I’d enjoy using it more in recipes. But I hate making little servings of extra strong coffee, then worrying my recipe will be too wet. And, jaded by old memories of bad instant coffee, I can’t bring myself to use that either.
The answer? Guess it must be coffee extract! It was super easy to add to the Coffee Chocolate Chip Angel Food Cake and gave it a nice coffee flavor. Thanks Nielsen-Massey!
Want to get creative with some Coffee Extract of your own? Then check out the giveaway below!
This giveaway, for one 2 oz. bottle of Coffee Extract, is sponsored by Nielsen-Massey. It is open to mailing addresses in the US and closes on Aug 27, 2017 at midnight CDT. To enter, leave a comment below telling me what you would like to make if you win the extract. For a second entry, follow all my Pinterest boards (if you have a religious objection to my Christmas/Easter boards, just let me know and skip them) and leave me a second comment telling me this. The winner will be picked randomly, contacted by email and have 24 hours to get back to me with mailing information or a new winner will be chosen.
- • 1 1/2 cup sugar
- • 1 cup cake flour (see substitution below)
- • 1/2 teaspoon salt
- • 1 1/2 cups egg whites (from about 12 large eggs), at room temperature
- • 1 teaspoon cream of tartar
- • 2 teaspoons fresh lemon juice
- • 2 teaspoons vanilla extract
- • 4 teaspoons coffee extract
- • 2/3 c mini chocolate chips
- whipped cream for serving
- Sift together the flour, 1/2 cup sugar, and salt.
- In the bowl of an electric mixer, whip the egg whites. When they are foamy, add the cream of tartar and lemon juice.
- Continue to whip the egg whites until they just begin to hold their shape in soft peaks. Whip the remaining 1 cup of sugar into the whites, 1/4 cup at a time. Do not overwhip; the egg whites should not be overly dry or stiff. Mix in the vanilla and coffee extracts.
- Gently and gradually fold the flour and sugar mixture into the whites. When almost incorporated, add the mini-chocolate chips and continue folding.
- Spoon the batter in the tube pan, smooth the top, and bake at 350 F for 45 minutes. To be extra sure it is done, you can check for an internal temperature of 205-209 F.
- Remove from the oven and immediately invert the tube pan. If the pan doesn’t have “feet”, set it over the neck of a heavy bottle or overturned metal funnel, using the center hole of the pan to hold the cake, until cool.
- Serve with whipped cream, or ice cream, or caramel sauce. Or all of these. 🙂
- Instead of cake flour, you can take 1 cup of all-purpose flour, remove 2 Tablespoons and add in 2 Tablespoons of cornstarch.
- The pictures show a cake made in my smaller vintage cake pan (thanks, Grandma!) which holds exactly half of the recipe.
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