Espresso Angel Food Cake Recipes

ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CREAM

Steps:

• Stir the water and espresso powder in a large bowl to blend. Stir in the mascarpone. Using an electric mixer, beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form. Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten. Then fold the remaining whipped cream into the mascarpone mixture.
• Cut the angel food cake into 16 (1-inch thick) wedges. Reserve any remaining cake for another use. Brush 1 side of each wedge of cake with the liqueur. Arrange 2 wedges of cake on each plate. Dollop the espresso cream atop each wedge of cake. Dust with the cocoa powder and serve.

ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CHEESE

Steps:

• Stir the water and espresso powder in a large bowl to blend.
• Stir in the mascarpone.
• Using an electric mixer beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form.
• Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten.
• Then fold the remining whipped cream into the mascarpone mixture.
• Cut the angel food cake into 16(1" thick) wedges.
• Reserve any remaining cake for another use.
• Brush 1 side of each wedge of cake with the liqueur.
• Arrange 2 wedges of cake on each plate.
• Dollop the espresso cream atop each wedge of cake.
• Dust with cocoa powder and nuts and serve.

ESPRESSO CHOCOLATE CHIP ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Sift together the espresso powder, cake flour, and salt. Set aside.
• Put the egg whites in the bowl of an electric mixer. Using the whisk attachment, whip the egg whites on medium speed until frothy. Add the cream of tartar. Increase to high speed and slowly pour in the sugar. Continue whipping until the whites are stiff but still shiny, about 3 minutes.
• Reduce to low speed and add the vanilla extract and lemon juice. Add the reserved flour mixture. When the flour mixture is almost completely incorporated, remove the bowl from the machine and fold in the chocolate chips. Make sure that the chocolate chips are spread throughout the batter and that the flour is evenly mixed into the egg whites. Do not over mix.
• Pour the batter into the prepared pan and cut through it a few times with a dull knife to break up any air pockets.
• Bake until a skewer inserted in the middle comes out clean, 40 to 45 minutes. Invert the cake on a rack and let it cool upside down in the pan.
• Unmold the cake and slice it with a serrated knife.

CHOCOLATE ANGEL FOOD CAKE WITH ESPRESSO GLAZE

Steps:

• 1. Move oven rack to lowest position. Preheat oven to 350. Pour cake mix and cocoa into clean mixing bowl; whisk together.
• 2. Add 1-1/3 cups water. Mix and bake according to package directions in 10" ungreased tube pan.
• 3. Prepare glaze when cake is cool. Place espresso granules in water in small microwave safe bowl; stir to dissolve. Mix in frosting. Microwave on HI for 20-25 seconds or until just pourable. Stir to blend.
• 4. Spread glaze over top of cake allowing some to drizzle down sides. Let glaze set and serve. Garnish with chocolate covered espresso beans if desired.