Cappuccino Angel Food Cake Recipes

COFFEE ANGEL FOOD CAKE

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

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.

CAPPUCCINO CHOCOLATE CAKE

Steps:

• Mix all wet ingredients together and beat for 4 minutes with electric mixer.
• Mix all dry ingredients together and add to wet mixture, mix well. Spread into greased and floured tube pan.
• Bake at 325~F for 1 hour 10 minutes.
• Coffee Kahlua Cream Glaze: Beat all ingredients until desired consistency and spoon over cool cake.

COFFEE ANGEL FOOD CAKE

Steps:

• In a large bowl, dissolve coffee in water; add cake mix. Mix, bake and cool as directed on package. , For frosting, cream butter and sugar in a large bowl. Dissolve coffee in milk; add to the creamed mixture and beat until smooth. , Run a knife around sides and center of tube pan. Remove cake to serving plate; frost the top and sides of cake. Garnish with almonds.

HEALTHY COFFEE ANGEL FOOD CAKE

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.

CHOCOLATE ANGEL FOOD CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
• In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
• Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.