Coffee Angel Food Cake
Indulge in the light, airy decadence of Coffee Angel Food Cake, a delightful twist on the classic dessert that’s perfect for coffee lovers. This show-stopping cake combines the delicate, cloud-like texture of angel food cake with a rich, aromatic hint of coffee, thanks to the infusion of instant coffee granules dissolved into the batter. Made with simple ingredients like egg whites, cake flour, and sugar, this cake achieves an ethereal softness while staying naturally low in fat. The secret to its impressive rise lies in meticulously beaten egg whites, creating a structure that’s as impressive as it is delicious. Ideal for any occasion, this Coffee Angel Food Cake can be served simply on its own or dressed up with whipped cream and a dusting of cocoa powder for an extra touch of elegance. Ready in just an hour and serving up to 12 slices, this dessert is a sophisticated yet approachable choice for coffee enthusiasts and cake connoisseurs alike.
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Ingredients
- 1 cup Cake flour
- 1.5 cups Granulated sugar
- 12 large Egg whites
- 1.5 tablespoons Instant coffee granules
- 2 tablespoons Boiling water
- 1.5 teaspoons Cream of tartar
- 1.5 teaspoons Vanilla extract
- 0.25 teaspoons Salt
Directions
Step 1
Preheat your oven to 350°F (175°C). Ensure that your angel food cake pan is clean and ungreased.
Step 2
Sift the cake flour and 1/2 cup of the sugar together into a medium bowl and set aside.
Step 3
In a small bowl, dissolve the instant coffee granules in the boiling water. Set aside to cool slightly.
Step 4
In a large mixing bowl, beat the egg whites on medium speed until frothy. Gradually add cream of tartar and salt, then increase the speed to high.
Step 5
When soft peaks form, slowly add the remaining 1 cup of sugar, one tablespoon at a time, while continuing to beat. Beat until stiff, glossy peaks form.
Step 6
Gently fold in the vanilla extract and prepared coffee mixture using a spatula, being careful not to deflate the egg whites.
Step 7
Sprinkle one-third of the flour mixture over the egg white mixture and fold it in gently. Repeat two more times until all the flour is incorporated, taking care not to overmix.
Step 8
Pour the batter into the angel food cake pan and smooth the top with a spatula. Run a knife through the batter to remove air pockets.
Step 9
Bake the cake for 35–40 minutes, or until the top is golden brown and springs back when lightly touched.
Step 10
Immediately invert the pan onto a bottle or its feet (if the pan has them) and allow the cake to cool completely upside-down to keep its height and structure.
Step 11
Once the cake is completely cool, run a knife around the edges of the pan and the center tube to release it. Gently remove the cake from the pan.
Step 12
Slice and serve as is, or with whipped cream or a dusting of cocoa powder for garnish!
Nutrition Facts
| Serving size | (872.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1841.5 |
| Total Fat 1.2g | 0% |
| Saturated Fat 0.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1252.8mg | 0% |
| Total Carbohydrate 409.9g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 304.0g | |
| Protein 54.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 63.9mg | 0% |
| Iron 2.0mg | 0% |
| Potassium 2005.0mg | 0% |
Source of Calories