Coffee and chocolate angel cake

I had to rush to the tennis courts to watch Josh play. So took the cake out about 5 minutes too early. They were wetter than I like chiffon. So I just returned them to the oven at low temperature(150) to dry out the bottom. Delicious again!

This is, as you can see from the recipe below, a fatless cake. So enjoy. Just don’t think about the sugar. tongue emoticon

Recipe (I improvised this):
1.5 cups of egg whites
1 cup sugar
1 cup cake flour (made cake flour with 1 cup flour minus 2 tablespoons, which is replaced by 2 tablespoons of corn flour, and sieved 3 times)
2 teaspoons of hubby’s coffee granules + 2 teaspoons of hot water
4 cubes of chocolate Sue-ann thought she managed to hide from me
1 teaspoon of tartar powder (I won’t skip this for this cake, but normally do with other chiffons)

Method:
1. Whip tartar with egg whites (room temperature), till they are almost white.
2. Add all the sugar and whip until medium peak or just below medium peak (preferred). I use medium speed so that the cake will not rise high and then fall again in the oven. Once you reach medium peak, turn to low for a minute to get rid of all the bubbles.
3. Add flour, coffee and finely grated chocolate to the mixture.
4. Bake at 175 degrees celsius for 45 minutes.
5. Cool upside down, like any chiffon cake.

Note: I will add lemon and orange zest next time, with either cinnamon or cardamon. grin emoticon Experiment a bit.