Espresso Angel Food Cake
Annabelle Breakey; Randy Mon
We were blown away by this cake's great nutty texture and intense espresso taste. Prep and Cook Time: 1 1/4 hours, plus at least 1 hour of cooling time.
How to Make It
Step 1
1
Preheat oven to 325°. Sift together flour, 1/2 cup sugar, and 2 tbsp. espresso powder (push through sieve). Sift again; set aside.
Step 2
2
In a small bowl, mix remaining 1 tbsp. espresso powder with 1 tsp. hot water. Stir in vanilla and almond extracts. Set aside.
Step 3
3
In a large bowl or standing mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add remaining 1 cup sugar and beat until egg whites are firm but not dry. Beat in liquid espresso mixture.
Step 4
4
Sift 1/3 of flour mixture onto egg whites and, with a rubber or silicone spatula, gently fold into whites. Add remaining flour in 2 batches, folding in gently after each addition. Turn batter into an ungreased 10-in. tube pan. Bake until browned and firm, 50 to 60 minutes.
Step 5
5
Invert cake (in pan) on a cooling rack and let cool completely, at least 1 hour. Run a long, thin, sharp knife between cake and pan to loosen; remove cake. Keep covered, at room temperature, up to 1 day.
Step 6
6
Note: Nutrition analysis is per serving.
Ingredients
1 1/4 cups sifted whole-wheat pastry flour
1 1/2 cups sugar, divided
3 tablespoons instant espresso powder, divided
1 teaspoon vanilla extract
1 teaspoon almond extract
12 egg whites, at room temperature
1 teaspoon cream of tartar
1/4 teaspoon salt
Directions
Step 1
1
Preheat oven to 325°. Sift together flour, 1/2 cup sugar, and 2 tbsp. espresso powder (push through sieve). Sift again; set aside.
Step 2
2
In a small bowl, mix remaining 1 tbsp. espresso powder with 1 tsp. hot water. Stir in vanilla and almond extracts. Set aside.
Step 3
3
In a large bowl or standing mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add remaining 1 cup sugar and beat until egg whites are firm but not dry. Beat in liquid espresso mixture.
Step 4
4
Sift 1/3 of flour mixture onto egg whites and, with a rubber or silicone spatula, gently fold into whites. Add remaining flour in 2 batches, folding in gently after each addition. Turn batter into an ungreased 10-in. tube pan. Bake until browned and firm, 50 to 60 minutes.
Step 5
5
Invert cake (in pan) on a cooling rack and let cool completely, at least 1 hour. Run a long, thin, sharp knife between cake and pan to loosen; remove cake. Keep covered, at room temperature, up to 1 day.
Step 6
6
Note: Nutrition analysis is per serving.
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