EspressoChocolate Chip Angel Food Cake Ohio's Amish Country

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In your electric mixer, with the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 3/4 cup (150 grams) granulated white sugar, a tablespoon at a time, until stiff and glossy peaks form.

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Gradually beat in the 3/4 cup + 2 tablespoons sugar, a bit at a time, until the meringue holds soft peaks. Gently fold in the sifted flour/sugar blend 1/4 cup at a time, just until incorporated. Spoon the batter into an ungreased 10" round angel food pan.

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Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C). In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor.

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PREP - Preheat oven to 350°F and grease a tube pan or bundt pan with a non-stick cooking spray. Divide the sugar in half and Mix the flour, 1/2 cup sugar, and cocoa powder. COMBINE - In a medium mixing bowl, combine the flour, half the sugar, and cocoa powder together.

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Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan.

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Instructions. Sift together the flour, cocoa and salt. Set aside. In the bowl of a stand mixer and using the wire whisk attachment, mix together the cream of tartar and egg whites. Beat the whites until they hold stiff peaks. Add the vanilla, then the sugar ½ cup at a time, beating between each addition.

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Add the salt and cream of tartar, then beat until the eggs hold stiff peaks. Add the remaining sugar, three tablespoons at a time, beating well after each addition. Fold in the flour/sugar mixture about ½ a cup at a time, then fold in the vanilla flavoring and chocolate chips.

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Prevent your screen from going dark as you follow along. Preheat the oven to 325°F. Don't grease or flour your angel food cake pan . In a large bowl, whisk together the flour and 3/4 cup of the sugar. Set aside. In a large mixing bowl, combine the egg whites, salt, and extract. Beat until the mixture is just frothy, then sprinkle the cream of.

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In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside. In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until.

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Instructions. Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C). Make the cake: In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the flour and salt to the food processor.

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Fold the sifted cocoa mixture into the egg whites. Run a butter knife through the batter in a circle to release any large air bubbles or air pockets and to smooth out the batter. Bake at 350 degrees for 35 minutes. Immediately invert the pan over a wire rack, and DO NOT remove the outer piece of the tube pan yet.

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Step 3. Beat egg whites, cream of tartar, vanilla extract and salt in large mixer bowl until soft peaks form. With mixer running, gradually beat in remaining 3/4 cup granulated sugar until stiff peaks form. Gradually fold in flour mixture, one-third at a time. Spoon batter into ungreased 10-inch tube pan with removable bottom.

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Frosting: Place both chocolates in the bowl of a stand mixer; set aside. In a small saucepan, bring cream and corn syrup to a boil. Pour over chocolate; let stand 2 to 3 minutes. Whisk, starting in center and working outward, until chocolate is smooth. Let cool at room temperature, whisking occasionally, about 30 minutes.

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Step 2. Combine cake mix and cocoa in large mixer bowl. Prepare and bake according to cake mix package directions, using water. Sprinkle with powdered sugar; top with strawberries.

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Adjust oven rack to lower-middle position and preheat oven to 350°F (175°C). Sift 1/2 cup cocoa, 3/4 cup sugar, and flour into a medium bowl; set aside. Place remaining cocoa, espresso powder, and salt in large bowl. Stir in boiling water and orange zest until smooth; set aside.

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Instructions. Preheat oven at 375 degrees. Over a piece of wax or parchment paper, sift together the cake flour, powdered sugar, and salt. Then place the sifter over a bowl. Pour the mixture from the paper into the sifter, but do not sift it, let aside. In a large mixing bowl, whip the egg whites until just foamy.