I am making a chocolate angel food cake for a friend's b-day. I have been doing a couple of trial runs this week. First, I made one from a mix that incorporated coffee and cinnamon. I didn't like the texture, but the flavor was great. Next I tried a scratch recipe using powdered egg white(taking into account our recent egg recall). Loved the texture, but the flavor was a little bland. I would like to get the best of both recipes. Has anyone ever tried to reconstitute powdered egg whites with club soda and maybe a little coffee? Would the acid in the coffee keep my egg whites from come to stiff peaks when I beat them. I am really starting to think of all kinds of possibilities for flavoring egg whites if this would work. Has anybody ever tried this?