Chocolate Chip Angel Food Cake

 

Beating the egg whites in a stand mixer gives great height to this updated classic cake.  An electric hand mixer still creates a billowy texture, but the cake will not be quite as high.

Ingredients 

• 1¼ cups sifted cake-and-pastry flour
•  1½ cups granulated sugar
•  1½ cups egg whites (about 11)
•  1 tbsp lemon juice
•  1 tsp cream of tartar
•  ½ tsp salt
•  ½ cup mini semisweet chocolate chips or regular semisweet chocolate chips
•  2 tsp vanilla

Glaze:

• 2 oz (55 g) bittersweet chocolate, coarsely chopped
•  ⅓ cup whipping cream (35%)
•  1 tsp corn syrup

Methods:

1. Into bowl, sift flour with ¾ cup of the sugar; sift again into separate bowl. Set aside.
2.  In large bowl, beat egg whites until foamy. Add lemon juice, cream of tartar and salt; beat until soft peaks form. Beat in remaining sugar, 2 tbsp at a time, until stiff glossy peaks form. Sift flour mixture over top, one-quarter at a time, gently folding in each addition until blended. Fold in chocolate chips and vanilla. Pour into ungreased 10-inch (4 L) tube pan.
3.  Run spatula through batter to eliminate any large air bubbles; smooth top. Bake in 350ºF (180ºC) oven until cake springs back when lightly touched, 45 to 50 minutes.
4.  Turn pan upside down and let hang on legs attached to pan or on bottle until cooled Remove from pan; invert onto cake plate.
   

(Make-ahead: Wrap with plastic wrap and store in airtight container for up to 2 days or overwrap with foil and freeze for up to 1 month.)
 
Glaze: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Stir in cream and corn syrup until smooth. Spread over top of cake, letting drip down side.

(Make-ahead: Cover loosely in plastic wrap and store for up to 24 hours.)