Café au Lait Angel Food Cake

Name: Café au Lait Angel Food Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters sifted cake flour; 1 Tbsp cornstarch; 1 teaspoon cream of tartar; 12 larges egg whites; 3 larges egg yolks, lightly beaten; 0 teaspoons ground cinnamon; 118 milliliters chopped hazelnuts, toasted; 2 Tbsps instant espresso granules or 2 tablespoons instant coffee granules; 710 milliliters 2% reduced-fat milk, divided; 0 teaspoons salt; 0 teaspoons salt; 118 milliliters sugar; 355 milliliters sugar, divided; 1 vanilla bean, split lengthwise; 2 teaspoons vanilla extract; 2 Tbsps hot water; 3 Tbsps Frangelico (hazelnut-flavored liqueur)

You can never have too many dessert recipes, so give Café au Lait Angel Food Cake A mixture of cake flour, vanilla bean, egg whites, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 35

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Oven

To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine flour, 3/4 cup sugar, and cinnamon, stirring with a whisk, and set aside.

Ingredients you will need

Cinnamon

All Purpose Flour

Sugar

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Whisk

Combine espresso and hot water, stirring until espresso dissolves; set aside.

Ingredients you will need

Espresso

Water

Place egg whites in a large bowl; beat with a mixer at high speed until foamy.

Ingredients you will need

Egg Whites

Equipment you will use

Blender

Bowl

Add cream of tartar and 1/4 teaspoon salt; beat until soft peaks form.

Ingredients you will need

Cream Of Tartar

Salt

Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.

Ingredients you will need

Sugar

Beat in espresso mixture and vanilla extract. Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time.

Ingredients you will need

Vanilla Extract

Egg Whites

Espresso

All Purpose Flour

Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.

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Knife

Frying Pan

Bake at 350 for 50 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate.

Equipment you will use

Oven

Spatula

Frying Pan

To prepare sauce, place egg yolks in a large bowl; set aside.

Ingredients you will need

Egg Yolk

Sauce

Equipment you will use

Bowl

Combine 1/2 cup sugar, cornstarch, and 1/8 teaspoon salt in a medium saucepan. Gradually add 1/2 cup milk, stirring with a whisk until smooth. Stir in remaining milk. Scrape seeds from vanilla bean into the milk mixture; add bean to mixture.

Ingredients you will need

Vanilla Bean

Corn Starch

Seeds

Sugar

Milk

Salt

Equipment you will use

Sauce Pan

Whisk

Heat milk mixture over medium heat to a boil.

Ingredients you will need

Milk

Remove from heat; gradually add hot milk mixture to egg yolks, stirring constantly with a whisk.

Ingredients you will need

Egg Yolk

Milk

Equipment you will use

Whisk

Return milk mixture to pan. Cook mixture over medium heat until thick and bubbly (about 4 minutes), stirring constantly.

Ingredients you will need

Milk

Equipment you will use

Frying Pan

Remove from heat. Spoon milk mixture into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until milk mixture comes to room temperature, stirring occasionally.

Ingredients you will need

Milk

Ice