This isn't local, but I had egg whites left over from the ice cream making process. Human # 3 loves angel food cake. Human # 1 hates angel food cake, but tolerates angel food cake if it's chocolate. Human # 1 thinks it fundamentally tastes low fat - though I just fix that by covering it with whipped cream.
The recipe is adapted from the Joy of Baking, another one of those things I put together years ago as an easy weekday thing.
Ingredients:
1 cup egg whites
3/4 cup sugar
1 teaspoon cream of tartar
1/4 teaspoon salt
2 tablespoons cocoa
2 tablespoons hot coffee
1/2 cup sifted cake flour
Method:
Oven to 350 F
Egg whites to room temperatureMix sugar, egg whites, salt, and cream of tartar.
Beat to soft peaks. There are lots of great ways to do this, including dividing the sugar, etc. but really, the kitchen aid takes care of it for me.
Dissolve 3 tablespoons of cocoa powder in 3 tablespoons hot coffeeTemper the chocolate / coffee mixture with the stiff peaks - add about 1/2 a cup before remixing
Mix together tempered coffee / chocolate / egg mix and stiff peaks
Fold in sifted cake flour GENTLY!
Prep a half sized angel cake / tube pan. Mine is silicone, but I still always butter and flour it, since I've had the non-stick constantly stick!
Place in half sized angel / tube pan. If silicone, place on a cookie sheet, or else disaster will result.Bake in oven until a toothpick comes out clean - about 30 minutes.
Immediately remove from cookie sheet. Let it cool a bit, then take it out of the pan and let it finish cooling on a plate.
Serve cool or cold, with whipped cream or powdered sugar if you like.
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