COFFEE ANGEL FOOD CAKE
This is my marathon-running dad's favorite cake (and he's always watching what he eats). I was asked to make Mayor Daley's birthday cake after he was having some heart concerns, so an orange version of this was the winner. One of the guests to arrive late was President Bill Clinton, who I got to sit with and talk to.
Provided by Food Network
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the Cake: Preheat the oven to 375 degrees F.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
- In a small bowl, stir together the hot water and instant coffee to make coffee extract.
- Using a sieve over a large bowl, sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture.
- Fold the flour mixture into the egg whites in batches; then fold in the vanilla and dissolved coffee.
- Spoon the batter into an ungreased 9 or 10-inch tube pan and smooth the top with a rubber spatula. Bake until light golden brown, about 30 to 35 minutes.
- Cool by turning the cake (in the pan) upside down, propped on top of a bottle until it cools to room temperature. Run a long, sharp knife blade, or a butter knife, around the cake to loosen, then knock the cake out onto a plate or work it out with your fingers. The outside crumb of the cake will remain in the pan; exposing the white cake underneath.
- Make the Glaze: Stir the ingredients together until smooth. Add more liquid if too thick or more sugar if too thin. Pour glaze over the top of the cake, letting it drip down naturally. Let glaze set until hard, at least 30 minutes before serving. Serve with vanilla frozen yogurt, so you have a cappuccino in your mouth.
CAPPUCCINO ANGEL FOOD CAKE
I've had this recipe for years - I don't remember where I got it - but I finally made it tonight for my husband's birthday. It is yummy! I'm putting it here so I am sure not to lose it
Provided by Sky Hostess
Categories Dessert
Time 47m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 4
Steps:
- Beat cake mix and water in large mixing bowl at low speed for 30 seconds and then on medium speed for one minute.
- Gently fold in the coffee granuals and semi-sweet chocolate chips.
- Spoon into ungreased tube pan - spreading evenly.
- Bake at 350 degrees F for 37 minutes or until it springs back when touched.
- Cool upside down. Loosen edges with a knife. Invert onto plate.
Nutrition Facts : Calories 192.5, Fat 1.5, SaturatedFat 0.8, Sodium 335.8, Carbohydrate 41.8, Fiber 0.4, Sugar 22.4, Protein 4.3
CAPPUCCINO ANGEL FOOD CAKE - HOMEMADE
Cappuccino flavored Angel Food Cake. Recipe courtesy of Gourmet Magazine. I have not tried this. I am posting it per a request.
Provided by Steve P.
Categories Breads
Time 1h20m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Also need a 10-inch round cake pan with sides at least 3 inches high or a 10 x 4-inch tube pan (a removable bottom is helpful).
- Check that one rack is in the middle of the oven and heat the oven to 325 degrees.
- If the pan has a removable bottom, do nothing to it.
- If it does not, lightly butter the bottom.
- Line the bottom with waxed paper or parchment paper cut to fit, and lightly butter the paper.
- Thoroughly mix 1/4 cup of the sugar and the flour in a small bowl.
- Mix the 2 tablespoons sugar and the cinnamon in a small dish.
- Have all ingredients and tools at hand.
- Pour the egg whites into the bowl in which you will be making the batter.
- Beat the egg whites with an electric mixer on medium speed for about 2 minutes, until frothy and well broken up.
- Add the cream of tartar and increase speed to medium-high.
- Beat until the whites lose their yellow cast, greatly increase in volume, and start to turn white.
- With the mixer running, slowly sprinkle the remaining 1 cup sugar over the whites.
- After 3 or 4 tablespoons, add the coffee powder.
- Beat until the whites become very thick, very glossy, and pale beige, and the beaters leave a deep trail.
- depending on the mixer, this need only take about 3 minutes total.
- Reduce the speed to the lowest possible.
- Quickly sprinkle the flour-sugar mixture over the whites.
- As soon as it is all added but not completely mixed in, stop the machine and remove the bowl.
- With a rubber spatula or a large metal spoon, complete mixing in the flour by folding or gently stirring.
- Stop just as soon as the flour seems blended inches.
- With a rubber spatula, scrape about half the 8 to 9 cups batter in the pan and spread evenly.
- Sprinkle the cinnamon sugar evenly over the surface.
- Drop spoonfuls of the remaining batter over the cinnamon sugar and spread fairly evenly.
- Using the spatula, trace a circle deep in the batter to release any large air bubbles.
- Bake until no moist patches remain in the surface cracks, the cake springs back when touched, and a cake tester inserted in the center comes out clean- about 50 minutes.
- Turn the pan upside down on a wire rack.
- Let cool completely.
- Loosen the edges (and tube) with a knife.
- Turn out the cake, loosen and remove the pan bottom, or peel off the paper.
- Store airtight 1 day at room temperature before serving or freezing.
Nutrition Facts : Calories 1733.6, Fat 1.9, SaturatedFat 0.2, Sodium 611.5, Carbohydrate 378.9, Fiber 4.6, Sugar 277.9, Protein 53.1
COFFEE ANGEL FOOD CAKE
Steps:
- Move oven rack to lowest position. Preheat oven to 350 degrees F.
- Combine the water, Mexican coffee flavored liqueur, and instant coffee in a medium mixing bowl. Stir until coffee crystals have dissolved.
- Add cake mix and cocoa powder and using an electric hand mixer, beat on low speed for 30 seconds; then beat on medium speed for 1 minute. Pour into an ungreased 10 by 4-inch tube pan. Bake in preheated oven for 37 to 47 minutes or until top is a dark golden brown, cracked, and not sticky.
- Remove from oven and immediately turn pan upside down onto a bottle until cooled completely. Run knife around edges of pan and remove cake from pan.
- For the icing: Whisk together all ingredients in a medium mixing bowl until smooth. Pour icing evenly over the top of the cake letting it run down the sides of the cake. Let icing set for 1 hour. Slice cake and serve garnished with orange zest.
TOFFEE ANGEL FOOD CAKE
Chopped toffee bits and whipped cream make the sweet flavor and light, moist texture of angel food even more indulgent. For best results, refrigerate the cake for at least an hour before serving. -Collette Gaugler, Fogelsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, place oven rack in the lowest position and remove upper rack if needed. Preheat oven to 325°. Sift confectioners' sugar and cake flour together twice., Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest rack until top crust is golden brown and cracks feel dry, 50-60 minutes. Immediately invert pan; cool completely in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a long serrated knife, cut cake horizontally into 3 layers. In a large bowl, beat cream until it begins to thicken. Gradually add caramel topping and vanilla; beat until soft peaks form., Place 1 cake layer on a serving plate; spread with 1 cup whipped cream mixture. Sprinkle with a third of the chopped candies. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream mixture; sprinkle with remaining candy. If desired, sprinkle chocolate curls over top and around bottom of cake.
Nutrition Facts : Calories 315 calories, Fat 14g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 117mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 0 fiber), Protein 5g protein.
CAPPUCCINO CAKE
If you've offered to bake a treat for a stall or your local coffee morning then this cake stall classic is just the thing
Provided by Jane Hornby
Categories Afternoon tea, Buffet, Snack, Treat
Time 45m
Yield Cuts into 12 slices
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper. Beat butter and sugar together with electric beaters until pale and creamy. Add the fl our and eggs in one go and keep beating until evenly mixed. Fold in the walnuts (if using) and half of the coffee. Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen.
- Leave the cakes in their tins for 5 mins before turning onto a wire rack. Sweeten the remaining coffee with the extra sugar and sprinkle 4 tbsp over the sponges. Leave to cool completely.
- While the cakes cool, make the frosting. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy. Use about half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake. Decorate with a dusting of cocoa powder or drinking chocolate. If you're making this cake to eat at home, it will keep covered in the fridge for 2-3 days.
Nutrition Facts : Calories 559 calories, Fat 39 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.72 milligram of sodium
COFFEE ANGEL FOOD CAKE
Recipe by Gale Gand. I adopted this recipe in Septembe 2006 but it combines favorite flavor in one of my favorite treats.
Provided by justcallmetoni
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Serving Suggestion: Vanilla frozen yogurt
- Make the Cake: Preheat the oven to 375 degrees F.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
- In a small bowl, stir together the hot water and instant coffee to make coffee extract.
- Using a sieve over a large bowl, sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture.
- Fold the flour mixture into the egg whites in batches; then fold in the vanilla and dissolved coffee.
- Spoon the batter into an ungreased 9 or 10-inch tube pan and smooth the top with a rubber spatula. Bake until light golden brown, about 30 to 35 minutes.
- Cool by turning the cake (in the pan) upside down, propped on top of a bottle until it cools to room temperature. Run a long, sharp knife blade, or a butter knife, around the cake to loosen, then knock the cake out onto a plate or work it out with your fingers. The outside crumb of the cake will remain in the pan; exposing the white cake underneath.
- Make the Glaze: Stir the ingredients together until smooth. Add more liquid if too thick or more sugar if too thin. Pour glaze over the top of the cake, letting it drip down naturally. Let glaze set until hard, at least 30 minutes before serving. Serve with vanilla frozen yogurt, so you have a cappuccino in your mouth.
HEALTHY COFFEE ANGEL FOOD CAKE
A special dessert that tastes great with minimal calories can be hard to find, but Patricia Bristow has one for you! The Saint Louis, Missouri cook shares her mother's recipe for a tender cake with a subtle coffee flavor. It's sure to be hit!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a small bowl, dissolve coffee granules in boiling water; set aside. Sift flour and sugar together twice; set aside. , Add the cream of tartar, extracts, salt and coffee mixture to egg whites; beat on medium speed until soft peaks form. Gradually add brown sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate.
Nutrition Facts : Calories 172 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 38g carbohydrate (26g sugars, Fiber 0 fiber), Protein 5g protein.
COFFEE ANGEL FOOD CAKE
Make and share this Coffee Angel Food Cake recipe from Food.com.
Provided by bsneary
Categories Dessert
Time 1h7m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Move oven rack to lowest position. Preheat oven to 350 degrees F.
- Combine the water coffee liqueur, and instant coffee in a mixing bowl. Stir until coffee is dissolved.
- Add cake mix and cocoa powder using a electric mixer on low for 30 seconds, then beat on medium for 1 minute. Pour into an ungreased 10 by 4 inch tube pan. Bake in preheated oven for 37 to 47 minutes or until top it a dark golden brown, cracked and not sticky.
- Remove from oven and turn pan upside down onto a bottle until completely cooled. Run a knife around edges of pan and remove cake from pan.
- Icing: stir together all ingredients in a bowl until smooth. Pour over the top of the cake and let it run down the sides. Let icing set for 1 hour.
Nutrition Facts : Calories 322.1, Fat 0.5, SaturatedFat 0.2, Sodium 280.9, Carbohydrate 74.2, Fiber 0.9, Sugar 56.6, Protein 3.9
TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE
Two ingredients are all it takes to create a quick and delicious pineapple angel food cake! First up is Betty Crocker™ White Angel Food Cake Mix. Sweet and fluffy, angel food cake has that perfect crumbly-yet-moist texture. Add a can of crushed pineapple to the batter for a tropical, tangy and sweet taste. Every bite brings together bright, zesty flavors. The next time you want to create the unexpected, enjoy this angel food cake with pineapple.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 12
Number Of Ingredients 2
Steps:
- Heat oven to 350°F.
- In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch tube pan.
- Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. Store covered in refrigerator.
Nutrition Facts : Calories 170, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 30 g, TransFat 0 g
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