Mocha Angel Food Cake

Mocha Angel Food Cake

100 grams sifted cake flour (1 cup)
1 1/2 cups superfine sugar
1/4 cup dutch cocoa
12 large egg whites at room temperature
1 teaspoon cream of tartar
1/4 teaspoon salt
2 tablespoons instant espresso powder
2 tablespoons hot water
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons fresh lemon juice

Preheat oven to 350

In a small bowl, sift together the flour, 3/4 cup sugar, and cocoa.

In a small bowl, dissolve the espresso powder with 2 tablespoons hot water.

In a large bowl, beat egg whites at high speed until foamy. Add in the cream of tartar and salt. Continue to beat until the soft peak stage. Slowly add 3/4 cup sugar, 1 tablespoon at a time, until you have firm peaks. Beat in vanilla, juice, and espresso mixture.

Gently sift the flour mixture into the firm egg white mixture, about 1/3 cup at a time. Carefully fold in to distribute the ingredients. Continue with the remaining flour mixture, 1/3 cup at a time, until gone.

Pour the batter into an ungreased two piece tube pan. Using a large thin spatula, run it through the batter in concentric circles to break any large air bubbles. Bake for 40-50 minutes or until cake springs back when lightly touched. Remove pan and invert onto the legs of the pan, or carefully invert onto a bottle.

When competely cool, use a large metal spatula to loosen the outside of the cake from the sides.