Coffee Angel Food Cake

From Helen Corbitt's cookbook. I first ate this cake in Dallas at the Neiman Marcus coffee bar.

Yield: 10 servings
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  • 1/2 cup(s) Butter
  • 3 cup(s) Confectioners' sugar
  • 1 1/2 teaspoon(s) Cream of tarter
  • 1 1/2 cup(s) Egg whites
  • 1 cup(s) Granulated sugar
  • 3-4 tablespoon(s) Milk
  • 2 tablespoon(s) Powdered instant coffee
  • 1 tablespoon(s) Powdered instant coffee
  • 1/4 teaspoon(s) Salt
  • 1/4 teaspoon(s) Salt
  • 1 1/4 cup(s) Sifted confectioners' sugar
  • 1 cup(s) Sifted flour
  • 1/2 teaspoon(s) Vanilla


  1. Sift flour with confectioners sugar 3 times. Beat egg whites with cream of tarter, salt, vanilla, and coffee till stiff enough to hold up in soft peaks, but still moist and glossy. Beat in granulated sugar, 2 T. at a time; continue to beat until the meringue holds a stiff peak.

  2. Sift about 1/4 fo flour mixture over whites; fold in lightly with a down-up-and-over motion, turning the bowl. Fold the remaining flour by fourths.

  3. Bake in ungreased 10 in. tube pan in moderate oven (375)
  4. for about 30 minutes.

  5. Invert pan and let hang several hours. Bake in the morning and frost in the late afternoon or bake at night and frost the next day.

  6. Frosting

  7. Cream butter, salt, and sugar, a small amount at a time, beating all the while. Dissolve coffee in milk and add to butter-sugar mixture slowly( as needed) Beat for approximately 5 minutes until whipped and fluffy.
July 2010

This recipe is a personal recipe added by MarthaMason and has not been tested or endorsed by MyRecipes.

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