Cappuccino Angel Food Cake Recipe
Overview:
- Name: Cappuccino Angel Food Cake
- Cook Time: 50 minutes
- Prep Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Servings: 1 cake
- Keywords: Dessert, European, Low Cholesterol, Healthy, Weeknight, Oven, < 4 Hours
Ingredients:
- 1 1/2 cups granulated sugar
- 1 1/4 cups all-purpose flour
- 2 tablespoons ground cinnamon
- 1 teaspoon cream of tartar
- 1 cup instant coffee powder
- 1 1/2 tablespoons instant coffee granules
Instructions:
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Preparation:
- Prepare a 10-inch round cake pan with sides at least 3 inches high or a 10 x 4-inch tube pan. If the pan has a removable bottom, no additional preparation is needed. Otherwise, lightly butter the bottom and line it with waxed or parchment paper, then lightly butter the paper.
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Preheat Oven:
- Ensure one rack is placed in the middle of the oven and preheat to 325 degrees Fahrenheit.
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Whites Preparation:
- Pour the egg whites into a mixing bowl. Using an electric mixer on medium speed, beat the egg whites for about 2 minutes until frothy and well broken up.
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Adding Ingredients:
- Add cream of tartar and increase the mixer speed to medium-high. Beat until the whites increase in volume and start to turn white.
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Incorporating Sugar:
- With the mixer running, slowly sprinkle 1 cup of sugar over the whites. After adding 3 or 4 tablespoons, incorporate the coffee powder. Continue beating until the whites become thick, glossy, and pale beige, about 3 minutes.
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Adding Flour Mixture:
- Reduce the mixer speed to the lowest setting. Gradually sprinkle the flour-sugar mixture over the whites. Stop the mixer once all the mixture is added but not completely mixed in.
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Mixing:
- Use a rubber spatula or large metal spoon to gently fold or stir in the flour until blended, being careful not to overmix.
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Layering Batter:
- Spread about half of the batter evenly in the prepared pan. Sprinkle the cinnamon sugar mixture evenly over the surface. Then, spoon the remaining batter over the cinnamon sugar and spread it fairly evenly.
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Baking:
- Bake in the preheated oven for about 50 minutes, or until the cake springs back when touched, and a cake tester inserted into the center comes out clean. Ensure there are no moist patches remaining in the surface cracks.
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Cooling:
- Once baked, turn the pan upside down on a wire rack and let the cake cool completely.
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Removing from Pan:
- Loosen the edges (and tube if using) with a knife. Carefully turn out the cake and remove the pan bottom or peel off the paper.
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Storage:
- Store the cooled cake airtight at room temperature for at least one day before serving or freezing.
This Cappuccino Angel Food Cake is a delightful treat with a hint of coffee flavor, perfect for any dessert occasion. Enjoy its light and airy texture paired with your favorite hot beverage or as a sweet ending to a meal! 🍰☕
