|Whole Wheat Mocha Chip Angel Food Cake with a Chocolate Ganache|
At first I thought MaMa had fallen off her rocker when she said she was going to attempt an Angel Food Cake (since I am an expert in the kitchen at 2 1/2 years old) with whole wheat flour, but she was smart about it and boy, was it ever good!
Ingredients for Whole Wheat Mocha Angel Food Cake:
2 Tbs instant espresso/coffee powder
2 tsp vanilla
12 large egg whites, at room temp
1 tsp cream of tartar
1 1/4 c sugar
1/2 c Joseph's Grainery Soft White Whole Wheat Flour
1/2 c all purpose flour
1/2 tsp coarse salt
1 c chocolate chips, chopped
Directions: Preheat your oven to 350 degrees. In a small bowl stir together the instant coffee, vanilla, and 1 Tbsp water until the coffee dissolves. Set aside.
In a large bowl, using a mixer, beat the egg whites on medium-high until foamy - about 1 minute. Add the cream of tartar and beat until soft peaks form - 4 minutes. Continue to beat, gradually adding the sugar, until stiff glossy peaks form - about 2 minutes.
Sift the flour and salt into the egg mixture in three additions, gently folding with a rubber spatula after each addition. Gently fold in the chocolate chips and coffee mixture. Spoon the batter into an ungreased angel food cake pan. With a knife, cut through the batter to release any air bubbles. Bake until the cake is golden brown and springs back when lightly press - about 30 minutes.
|Don't have an Angel Food Cake Pan? Neither does MaMa, so she used her bundt pan...worked great, you might want to lightly grease it though.|
|Beautiful all by itself.|
|Whole Wheat Mocha Chip Angel Food Cake gussied up with a Chocolate Ganache.|