Mocha Angel Food Cake

Ingredients

• 0.5 cup cake flour 
• 1 teaspoon cream of tartar 
• 1.5 cups egg whites (9 to 11 large egg whites)
• 12 servings mocha sauce 
• 1 tablespoon espresso coffee dried instant
• 12 servings try build-a-meal 
• 0.3 teaspoon salt 
• 1.3 cups sugar 
• 0.5 cup cocoa unsweetened
• 1 teaspoon vanilla 

Equipment

• bowl
• frying pan
• oven
• knife
• blender
• cake form

Directions

1. Sift cake flour and measure 1/2 cup. In a bowl, mix flour, 1/4 cup sugar, cocoa, instant espresso, and salt.
2. In a deep bowl (at least 4-qt.) with a mixer at high speed, whip egg whites and cream of tartar until they form a thick foam. Continue to beat and add remaining 1 cup sugar, 1 tablespoon about every 15 seconds, whipping until whites hold very stiff peaks.
3. Mix in vanilla.
4. Sprinkle about 1/2 the flour mixture over whipped whites. Gently fold mixture until blended.
5. Sprinkle with remaining flour mixture and gently fold to blend well. Scrape batter into a 10-inch tube cake pan with a removable rim; spread level.
6. Bake in a 350 oven until center of cake springs back when lightly pressed and begins to pull from pan side, 40 to 45 minutes.
7. Invert pan on a rack; let stand at least 1 hour. Run a thin knife between cake and pan rim. Push cake from pan rim. Slide thin knife between cake and pan bottom, and around tube to pan bottom. Invert cake onto a plate and lift out tube section.