ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Coffee Angel Food Cake

Yield one 10-inch cake

Ingredients

  • 1 1/2 cups sugar, divided
  • 1 cup sifted cake flour
  • 10 egg whites
  • 1/2 teaspoon salt
  • 1 1/4 teaspoons cream of tartar
  • 1 tablespoon instant coffee powder
  • 1/2 teaspoon vanilla extract
  • Butter Cream Frosting
  • Slivered almonds (optional)

How to Make It

  1. Combine 1/2 cup sugar and flour; set aside.

  2. Beat egg whites (at room temperature) until foamy; add salt. Beat until soft peaks form. Add cream of tartar; continue beating until peaks are stiff and glossy. Gradually fold in remaining 1 cup sugar. Sprinkle about one-fourth of flour mixture over whites; fold in carefully. Repeat procedure with remaining flour mixture, using one-fourth at a time. Fold in the coffee powder and vanilla.

  3. Pour batter into an ungreased 10-ineh tube pan, spreading evenly with a spatula. Bake at 350° for 35 to 40 minutes or until cake springs back when lightly touched. Remove from oven, and invert pan. Cool 40 minutes, and remove cake from pan. Spread Butter Cream Frosting over top of cooled cake and sprinkle with slivered almonds, if desired.

Oxmoor House Homestyle Recipes