Happy Angel Food Cake Day!
The Angel Food cake gets its name because the airy, light cake is said to be the “food of angels”.
What’s the Secret?
The secret to making Angel Food cakes is room temperature egg whites. They will whip up to a higher volume!
Why cream of tartar?
Cream of tartar stabilizes the egg whites. Add the cream of tartar to the egg whites, just as they become frothy, continue whisking, adding the sugar and other ingredients until the egg white mixture is are stiff, but not dry.
Why an ungreased Angel Food cake pan?
The ungreased Angel Food cake pan allows the cake to rise higher as it clings to the sides of the pan.
What’s the topping?
Most of the time a glaze, fruit sauce or whipped cream compliments Angel Food Cakes. My Coffee Angel Food cake has a coffee buttercream icing. Creamy and delicious!
Happy National Angel Food Cake Day!
Coffee Angel Food Cake
An award-winning cake . . . 2007 State Fair of Texas blue ribbon winner!
This angel food cake does not contain butter. However, please note that the frosting does contain butter. If you want a totally fat-free dessert just skip the frosting and dust the cake with confectioners' sugar. Your choice! It's delicious either way. :- )
- 1 tablespoon powdered instant coffee
- 1 tablespoon hot water
- 1 cup cake flour
- 1/2 cup sugar
- 1/2 t. salt
- 1 1/2 cups egg whites (10-12), room temperature
- 1 t. cream of tartar
- 1 cup sugar
- 1 t. vanilla
Frosting: 1 cup room temperature butter, 3 cups confectioners' sugar, 1 T. powdered coffee dissolved in 1 T. hot water, 1 t. vanilla, 1/2 t. salt and 3 T. whole milk
Preheat oven to 350º.
Dissolve the coffee in hot water; set aside.
Sift together the cake flour, sugar, and salt; set aside.
In the bowl of an electric mixer fitted with a whisk attachment, whisk the egg whites until frothy; add the cream of tartar and continue beating. Gradually add 1 cup sugar; whisking until the mixture is at a soft-peak stage.
Be careful not to beat the egg whites until they are dry.
Add the coffee/water mixture and vanilla.
Fold in the flour/sugar mixture.
Pour into the ungreased round tube pan.
Bake for 40 to 45 minutes.
Remove form the oven, invert onto a funnel over a wire cooling rack and cool.
Once cool, turn out of the pan. Ice the top and just the top of the sides with the frosting.