Prep 30 mins
Cook 50 mins
Cappuccino flavored Angel Food Cake. Recipe courtesy of Gourmet Magazine. I have not tried this. I am posting it per a request.
- 1 1⁄2 cups egg whites
- 1 1⁄4 cups granulated sugar
- 2 tablespoons granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 1⁄2 teaspoons cream of tartar
- 1 tablespoon instant coffee powder or 1 tablespoon instant coffee granules, preferably espresso
- 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.
1Steve, Thank you so much for responding to my request for this recipe! I am sure it is the one I was looking for. You are an angel and this recipe is heavenly!