Coffee Angel Cake
Category: Desserts
Servings: 8
Preparation Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour 30 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 160g |
| Egg whites | 480g |
| Sugar | 270g |
| Coffee | 25g |
| Cream of tartar | 6g |
| Fine salt | 4g |
| Dark chocolate | 200g |
| Fresh cream (liquid) | 250g |
| Coffee (for glaze) | 20g |
| Coffee beans (for garnish) | q.b. (to taste) |
Instructions
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Prepare the coffee: Begin by brewing the coffee and allowing it to cool down to room temperature. This will serve as both a flavor base for the cake and for the glaze.
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Separate the eggs: Carefully separate the egg whites from the yolks, ensuring that no yolk gets into the whites. Clean the mixing utensils thoroughly to ensure the whites will whip up properly.
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Whip the egg whites: Place the egg whites into a mixing bowl and begin to heat them gently over a double boiler on low heat. Stir continuously with a whisk to prevent them from cooking. Once warm, transfer the egg whites into a stand mixer fitted with the whisk attachment.
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Add salt and coffee: In the stand mixer, add the fine salt and the cooled brewed coffee to the egg whites and whip until stiff peaks form.
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Mix the dry ingredients: In a separate bowl, sift together the all-purpose flour and cream of tartar. Gradually add the dry ingredients to the egg white mixture, one tablespoon at a time, gently folding them in from the bottom up with a spatula to avoid deflating the mixture.
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Prepare the cake pan: Use an angel food cake pan (or a chiffon cake pan) with a diameter between 22 cm (8.5 inches) and 26 cm (10.2 inches) and a height of about 10 cm (4 inches). There’s no need to grease or flour the pan. Carefully pour the cake batter into the prepared pan, leveling it gently with a spatula. Avoid shaking or tapping the pan, as this could cause the batter to deflate.
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Bake the cake: Preheat your oven to 160°C (320°F). Bake the cake for approximately 45–60 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
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Cool the cake: Once baked, invert the pan over a cooling rack or a flat surface with feet (if available). Allow the cake to cool completely upside down to maintain its airy structure.
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Release the cake: After the cake has cooled, run a knife around the edges of the pan to gently loosen it. Carefully lift the cake from the pan.
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Prepare the glaze: Chop the dark chocolate into small pieces and place it in a heatproof bowl. In a saucepan, heat the fresh cream and the additional 20g of coffee over medium heat until it reaches a boil. Pour the hot cream mixture over the chopped chocolate and stir until smooth and glossy.
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Glaze the cake: Pour the glossy coffee-chocolate glaze over the cooled angel cake. Decorate with roasted coffee beans, pressing them gently into the glaze for an extra touch of elegance.
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Let the cake set: Allow the glaze to set for at least 5 minutes before serving, giving it time to firm up into a beautiful, shiny coating.
Your Coffee Angel Cake is now ready to be served! The light, fluffy texture of the angel food cake pairs perfectly with the rich and velvety coffee-chocolate glaze, creating an indulgent treat that is sure to impress.
Enjoy your delightful coffee-infused dessert!
