Coffee Angel Food Cake with Fudge Glaze

Name: Coffee Angel Food Cake with Fudge Glaze
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters plain cake flour; 2 teaspoons cream of tartar; 414 milliliters egg whites, at room temperature; 10 servings Fudge Glaze; 2 Tbsps instant espresso; 0 teaspoons salt; 355 milliliters sugar; 2 teaspoons pure vanilla extract; 59 milliliters boiling water

Coffee Angel Food Cake with Fudge Glaze might be just the dessert you are searching for. One portion of this dish contains around 6g of protein, 0g of fat, and a total of 194 calories. This dairy free recipe serves 10. It will be a hit at your Mother's Day event. A mixture of vanillan extract, water, fudge glaze, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 375F. Set aside an ungreased 10- inch tube pan.

Equipment you will use

Oven

Frying Pan

Place espresso in a cup, add boiling water and stir until smooth. Stir in vanilla and set aside.

Ingredients you will need

Espresso

Vanilla

Water

Sift flour and 3/4 cup of the sugar onto a sheet of wax paper; sift again into a bowl and whisk together.

Ingredients you will need

All Purpose Flour

Sugar

Equipment you will use

Wax Paper

Whisk

Bowl

Using an electric mixer, beat egg whites at low speed for 1 minute. Beat in cream of tartar and salt, gradually increasing speed to medium, for 1 minute. Very slowly sprinkle in the remaining 3/4 cup sugar.

Ingredients you will need

Cream Of Tartar

Egg Whites

Sugar

Salt

Equipment you will use

Hand Mixer

Drizzle in cooled espresso and continue beating at medium speed until whites are stiff but not dry.

Ingredients you will need

Espresso

Sift about one-third of flour mixture on whites and fold in. Repeat folding in 2 more batches.

Ingredients you will need

All Purpose Flour

Pour batter into pan.

Equipment you will use

Frying Pan

Bake until a tester comes out clean, 40 to 45 minutes.

Equipment you will use

Oven

Invert cake onto feet of pan (or place center tube over a bottle) to cool completely.

Equipment you will use

Frying Pan

Cut around center tube and side of pan with a thin, sharp knife, invert cake, and remove pan.

Equipment you will use

Knife

Frying Pan

Place cake right side up on a platter and drizzle Fudge Glaze over top.

Ingredients you will need

Fudge

Glaze

Equipment

Ingredients

Servings:

237milliliters

plain cake flour 2teaspoons

cream of tartar 414milliliters

egg whites, at room temperature 10servings

Fudge Glaze 2Tbsps

instant espresso 0teaspoons

salt 355milliliters

sugar 2teaspoons

pure vanilla extract 59milliliters

boiling water

Recommended wine: Cream Sherry, Moscato Dasti, Port

Dessert works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.