Expresso Chocolate Angel Food Cake
1 1/4 cups sugar, divided
3/4 cup plus 1 tablespoon sifted cake flour
3 tablespoons unsweetened cocoa
2 teaspoons instant espresso granules
11 egg whites (at room temperature)
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon powdered sugar
In a small bowl, sift together 1/2 cup sugar, flour, cocoa, and espresso granules; set aside.
In a large bowl, beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form.
Add remaining 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition. Fold in vanilla extract.
Pour batter into an ungreased 10" tube pan, spreading evenly.
Break large air pockets by cutting through batter with a knife.
Bake at 375º F for 35 minutes or until cake springs back when lightly touched.
Invert pan; cool completely. Loosen cake from side of pan using a narrow metal spatula; remove from pan.
Sprinkle cake with powdered sugar.