mocha chip angel food cake (adapted slightly from Martha Stewart)
2 tablespoons instant espresso powder
2 teaspoons coffee extract
12 large egg whites, room temperature
1 teaspoon lemon juice
1 and 1/4 cups granulated sugar
1 cup cake flour
1/2 teaspoon coarse salt
1 cup miniature semisweet chocolate chips
Heat oven to 350 degrees F.
In a small bowl, combine the espresso powder, the coffee extract, and 1 Tablespoon of water. Stir to combine until the espresso powder has dissolved. Set aside.
In a large wide bowl, beat the egg whites with an electric mixer with beater attachments on medium for about a minute until frothy. Add the lemon juice and continue to beat on medium-high until soft peaks form, about 4 minutes.
After soft peaks have formed, gradually add the 1 and 1/4 cups of sugar to the egg whites while continuing to beat on medium-high for about 2 more minutes, until egg whites become glossy and stiff peaks form.
Place cake flour and salt into a fine-mesh sieve and sift over the egg whites in 3 additions, stopping after each addition to fold it in with a rubber spatula.
Gently fold in the espresso powder mixture and mini-chocolate chips with a rubber spatula.
Spoon batter into an ungreased angel food pan with a removable bottom. Cut through the batter with a knife to remove air bubbles, then smooth top with a small offset spatula or the bottom of a spoon.
Bake for about 30-35 minutes.
Remove from oven and invert onto a baking sheet and leave for an hour to cool.
After an hour, run a thin knife around the pan and tube and unmold the cake. You may need to gently run the knife around the base under the cake to loosen it before turning it over to loosen the cake from the pan. Cool before decorating with ganache, if desired.