Espresso Explosion Angel Food Cake

Here's what you asked for Buffa. I'm not sure why they call it "angel food cake" because this was so sinful that it could be food for the devil. Typically, angel food cake is light and fluffy because it's made with mostly egg whites, but the mini chocolate chips and espresso powder in this cake make it seem naughty. Oh and there's no butter in this either...which is why you can make an icing ! The mocha-explosion is like a firework in your mouth...or on your legs.

Need:
1 cup cake flour (if you use all purpose, take out 2 tbsps of the flour and replace with 2 tbsps cornstarch)
1/2 coarse sea salt
12 egg whites - room temp
1 tsp cream of tartar
1 cup sugar
1 cup mini chocolate chips
2 tbsps espresso powder
2 tsps vanilla extract

1. Prep a 9" springform pan- grease it and dust some flour on the inside so the cake doesn't stick.
2. Measure out all of your ingredients for extra ease and have them in small bowls because once the egg whites are fluffy, this comes together quick.
3. Preheat oven to 350
4. Dissolve espresso powder in 1 tbsp water and vanilla. Add the chocolate chips to this too.
5. Now, make your egg whites.... whip until frothy, then add the cream of tartar- whip for about 5 minutes, then start slowly adding in the sugar. The eggwhites should be shiny and whipped until stiff peaks form.
6. Gently fold in the flour mix in 3 parts- sift each part over the egg whites.
7. Next gently fold in the espresso/chip mix. Pour in your pan.
8. Bake for about 40 minutes.

Allow to cool. My frosting option: mix half a stick of melted butter with 2 tbsps cocoa powder, 1 tsp espresso powder and 2 tbsps icing sugar. Mix well and frost the outside of the cake. Sprinkle some coconut for extra pizazz.

Moolicious!