Chocolate Angel Food Cake with Coffee Icing

Name: Chocolate Angel Food Cake with Coffee Icing
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Cuisine: Global
Ingredients: 2 Tbsps baking cocoa; 1 teaspoon baking powder; 118 milliliters butter, softened; 237 milliliters cake flour; 473 milliliters confectioners sugar; 1 teaspoons cream of tartar; 13 egg whites; 2 teaspoons lemon juice; 1 teaspoons salt; 2 teaspoons strong brewed coffee; 473 milliliters sugar, divided; 1 teaspoon vanilla extract

Chocolate Angel Food Cake with Coffee Icing requires approximately 1 hour and 15 minutes from start to finish. This dessert has 249 calories, 4g of protein, and 6g of fat per serving. This recipe serves 16. Mother's Day will be even more special with this recipe. Head to the store and pick up lemon juice, strong coffee, vanillan extract, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: Angel Food Cake With Lemon Icing, Angel Food Cake With Lemon Meringue Icing, and Angel Food Cake With Heath Bar Whipped Cream Icing.

Instructions

Let egg white stand at room temperature for 30 minutes. Sift flour, 1 cup sugar, cocoa and baking powder together twice; set aside. In a large mixing bowl, beat egg whites, cream of tartar, vanilla, lemon juice and salt on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about a fourth at a time.

Ingredients you will need

Baking Powder

Lemon Juice

Egg Whites

Vanilla

Cocoa Powder

All Purpose Flour

Sugar

Salt

Equipment you will use

Mixing Bowl

Gently spoon into an ungreased 10-in. tube pan.

Equipment you will use

Frying Pan

Cut through the batter with a knife to remove air pockets.

Equipment you will use

Knife

Bake on the lowest rack at 350° for 45 minutes or until top springs back when lightly touched and cracks feel dry. Immediately, invert baking pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate.

Equipment you will use

Baking Pan

Oven

Knife

For icing, in a bowl cream butter, sugar and cocoa until light and fluffy.

Ingredients you will need

Butter

Cocoa Powder

Cream

Icing

Sugar

Equipment you will use

Bowl

Add lemon juice and vanilla; mix well. Thin to desired consistency by beating in coffee at teaspoon at a time.

Ingredients you will need

Lemon Juice

Vanilla

Coffee

Spread icing over cooled cake.

Ingredients you will need

Spread

Icing

Equipment

Ingredients

Servings:

2Tbsps

baking cocoa 1teaspoon

baking powder 118milliliters

butter, softened 237milliliters

cake flour 473milliliters

confectioners' sugar 1teaspoons

cream of tartar 13

egg whites 2teaspoons

lemon juice 1teaspoons

salt 2teaspoons

strong brewed coffee 473milliliters

sugar, divided 1teaspoon

vanilla extract

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are my top picks for Angel Food Cake. A light and crisp sparkling rosé complements fluffy angel food cake - even more so if you're serving it with strawberries. Of course a sweet sparkling white wine will work too. You could try Moet & Chandon Imperial (3 Liter Bottle - Jeroboam). Reviewers quite like it with a 5 out of 5 star rating and a price of about 600 dollars per bottle.

Moet & Chandon Imperial (3 Liter Bottle - Jeroboam)

The color is an elegant golden straw yellow with amber highlights.Its aromas are radiant, revealing bright yellow-fleshed fruits (apple, pear, yellow peach), honey, floral nuances (lime blossom) and elegant blond notes (brioche and fresh nuts).The palate is seductive, richly flavorful and smooth combining generosity and subtlety, fullness and vigor, followed by a delicately fresh crispiness (fruit with seeds), to reveal the magical balance of champagne.