Zutaten für Freckled Angel
- Instant Espresso Powder
- Cake Flour
- ½ teaspoon salt
- 12 large egg whites, at room temperature
- White Vinegar
- Granulated Sugar
- 1 teaspoon vanilla extract
- Lemon Juice
- Bittersweet Chocolate
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Zubereitung von Freckled Angel
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch angel food cake pan.
- In a medium bowl, whisk together cake flour, 1 cup of the granulated sugar, and salt.
- In a large bowl, beat egg whites with an electric mixer until soft peaks form.
- Gradually add the remaining ½ cup of sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
- Gently fold in the cream of tartar and vanilla extract.
- In a separate bowl, whisk together espresso powder and cocoa powder.
- Add the dry ingredients to the egg whites in three additions, folding gently until just combined.
- Stir in the melted chocolate until evenly distributed.
- Pour batter into the prepared pan and bake for 75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Invert the pan onto a wire rack and let the cake cool completely upside down before removing from the pan.
- Dust with powdered sugar and slice to serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
1416g
Fat
1g
Carbs
166g
