Espresso Angel Food Cake

Recipe by FLUFFSTER
READY IN: 1hr 35mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Preheat oven to 325°.
  • Sift together flour, 1/2 cup sugar, and 2 tablespoons espresso powder(push through sieve). Stir again, set aside.
  • In a small bolw, mix remaining 1 tablespoons espresso powder with 1 teaspoons hot water. Stir in vanilla and almond extracts. Set aside.
  • In a large bowl or standing mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add remaining 1 cup sugar and beat until egg whites are firm but not dry. Beat in liquid espresso mixture.
  • Sift 1/3 of flour mixture onto egg whites, and, with a rubber or silicone spatula, gently fold into whites. Add remaining flour in two batches, folding in gently after each addition. Turn batter onto an ungreased 10-inch tube pan. Bake until browned and firm, 50 to 60 minutes.
  • Invert cake (in pan) on a cooling rack and let cool completely, at least one hour. Run a long, thin, sharp knife between the cake and the pan to loosen; remove cake. Keep covered, at room temperature, up to 1 day.