Coffee angel food cake with coffee buttercream

Serves 12-16

  1. 297g sugar
  2. 120g cake flour
  3. 3/4tsp salt
  4. 8 to 9 egg whites, or 1-1/4 cups
  5. 1-1/4tsp cream of tartar
  6. 1/2tb vanilla extract
  7. 2tb espresso powder or instant coffee
  8. 8tb butter
  9. 2-1/2 cups powdered sugar
  10. 2 to 3tb milk
  • Sift 99g sugar into flour and sift mixture 4 times. Set aside.
  • Beat 3-4 until foamy. Add cream of tartar and beat to soft peaks. Beat in remaining sugar in 4 additions and beat to stiff peaks. Sift sugar-flour mixture into whites and fold in. Fold in 1/2tsp vanilla and 1tb espresso or coffee powder.
  • Pour batter into a 10in tube pan and bake in a 350 degree oven for 35-40 minutes. Cool on pan upside-down on a rack for 1 hour.
  • Meanwhile, beat butter with remaining salt and espresso or coffee powder. Beat in 9-10 and remaining vanilla. Remove cake from pan and frost. Serve.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s