Divine Coffee Angel Food Cake Recipe
Coffee lovers rejoice! I bring you a coffee-infused twist to the classic Angel Food Cake- the Coffee Angel Food Cake recipe. This recipe is perfect for those who love a caffeine kick in their dessert and want to indulge guilt-free. The combination of light and fluffy angel food cake with a subtle coffee flavor makes it an ideal choice for any coffee lover’s dessert table.
This recipe uses simple ingredients that are readily available in your kitchen pantry- including cake flour, instant coffee granules, and cream of tartar. The result? A heavenly soft and moist cake with the richness of coffee. You’ll be surprised at how easy it is to create this delicious treat!
Betty Crocker may have popularized the ready-to-make Angel Food Cake mix, but this recipe elevates it with a coffee twist that just hits differently. Coffee adds depth and complexity to the traditional sponge cake making every bite unique and flavorful. And if you feel more adventurous, there’s even a chocolate chip variation that complements the coffee aroma perfectly.
Whether you have an upcoming special occasion or just want to enjoy a slice of cake at home, give this Coffee Angel Food Cake recipe a try, and you won’t be disappointed. This sweet treat pairs well with fresh fruit or a dollop of whipped cream on top for that extra indulgence.
So grab a fork, sit back, relax, and let’s dive into the world of heavenly light Coffee Angel Food Cake.
Why You’ll Love This Recipe
There’s something special about the fusion of coffee and cake, and this recipe for coffee angel food cake takes it to the next level. Coffee lovers rejoice! This cake will tickle your taste buds in all the right ways.
This recipe is perfect for those who enjoy a simple coffee flavor or even a mocha twist. The light and fluffy nature of angel food cake combined with the richness of coffee granules and pure vanilla extract makes for a mouth-watering treat that’s guilt-free. You won’t feel like you’re indulging in an excessively sweet dessert, but instead, you’ll feel satisfied with just one piece.
What sets this recipe apart is how versatile it is. You can make it your own by adding chocolate chips, drizzling it with chocolate sauce, or serving it with fresh strawberries. This cake can go from a casual family dessert to an elegant dinner party showstopper in minutes!
Additionally, using a ready-made angel food cake mix saves time without sacrificing taste. No need to worry about separating egg whites and making a mess. And don’t worry if you haven’t tried making angel food cake before; this recipe is straightforward and easy to follow.
In summary, this coffee angel food cake recipe uses simple ingredients to create complex yet subtle flavors that will satisfy both your sweet tooth and caffeine cravings. It’s versatile, quick to make, and absolutely delicious – what more could you want? Give this recipe a try and prepare to have your taste buds dancing with happiness!
Ingredient List
Here is what you’ll need to make this Coffee Angel Food Cake Recipe:
- 1 1/2 cups sugar
- 1 cup cake flour, sifted
- 1/4 cup instant coffee granules (or finely ground espresso powder)
- 1/4 teaspoon salt
- 12 large egg whites, room temperature
- 1 teaspoon cream of tartar
- 1 tablespoon pure vanilla extract
- 2 tablespoons hot water
- Optional: Chocolate chips or chopped chocolate for garnish
Make sure to gather all of the necessary ingredients before starting the recipe to ensure a smooth baking process.
The Recipe How-To
Now that you’ve got all your ingredients at the ready, it’s time to start the baking process. Follow these simple steps for a delicious coffee angel food cake:
Step 1: Preheat Your Oven and Sift Ingredients
Preheat oven to 350 degrees (175 Celsius). Sift cake flour, 1 1/4 cups of sugar, and salt together three times.
Step 2: Dissolve Coffee Granules
Dissolve 2 tablespoons of instant coffee granules in 1/4 cup of hot water, then set it aside.
Step 3: Whip Egg Whites
Whip egg whites in a mixer until they turn foamy, then add cream of tartar and continue to whip until they form soft peaks.
Step 4: Gradually Add Sugar
Gradually add 1 cup of sugar while continuing to whip the egg mixture until it forms stiff peaks.
Step 5: Fold in Dry Ingredients
Fold sifted dry ingredients into egg white mixture, one-third at a time. Then fold in the dissolved coffee and pure vanilla extract.
Step 6: Pour Mixture into Cake Pan
Pour mixture into an ungreased angel food cake pan with a removable bottom. Run a knife through the batter to remove any air pockets then bake on lower rack for 45-50 minutes or until top springs back when touched lightly with a finger.
Step 7: Remove from Oven
When fully baked, remove from the oven, turn the pan upside down and onto its legs or onto an inverted funnel to cool completely for at least an hour before removing from the pan through a gentle back and forth motion with your hands or using a knife.
Following these steps along with some patience and gentle handling will result in a perfectly fluffy and delightful coffee angel food cake. Enjoy!
Substitutions and Variations
There are several ways to jazz up this Coffee Angel Food Cake Recipe and take it to the next level. You can switch out some of the ingredients or add a few extra elements for some added flair. Here are some suggestions:
– Chocolate and coffee go together like a dream. For a decadent twist on this recipe, consider adding a few tablespoons of cocoa powder to the dry ingredients. Alternatively, you can mix in some chocolate chips for a gooey surprise.
– If you prefer a sweeter cake, dusting the top with confectioners’ sugar alone might not cut it. Try topping it with some fresh whipped cream or drizzling some chocolate or caramel sauce over it.
– Want to make a caffeine-free version of this cake? Simply omit the instant coffee granules and use hot water instead. But be warned – this will alter the taste slightly.
– Angel Food Cake lends itself well to numerous variations, so don’t be afraid to get creative with flavors! Try swapping out the coffee ingredient for another flavor like citrus zest, lavender, cinnamon or even almond extract.
– Don’t have cream of tartar on hand? Don’t worry! You can substitute lemon juice or white vinegar instead – add about 1/2 teaspoon per egg white required.
– For an extra indulgent variation of this cake recipe, try serving it with fresh fruit, like strawberries, raspberries or blueberries.
No matter how you tweak it, this Coffee Angel Food Cake recipe is sure to leave your taste buds buzzing with delight!
Serving and Pairing
Coffee Angel Food Cake Recipe is a delicate dessert that pairs perfectly with a warm cup of coffee. It’s light, fluffy texture is the perfect balance to a bold cup of coffee. The cake also goes well with a cup of tea, especially with an earl grey or jasmine tea.
This cake can be served as is or can be paired with a variety of toppings such as whipped cream, fresh berries, or even a dollop of chocolate ganache to add some decadence. For a truly indulgent experience you can make it into a trifle by layering it with fresh strawberries and some whipped cream.
Another fun way to serve this cake is by cutting it into small bite-sized pieces and serving them on skewers with alternate pieces of fresh fruits like strawberries, blueberries, and bananas for an enjoyable summer dessert.
Whether served on its own or adorned with an extravagant topping, this Coffee Angel Food Cake will leave your taste buds tingling with happiness!
Make-Ahead, Storing and Reheating
This coffee angel food cake recipe is a perfect make-ahead dessert, as it stays moist and delicious for several days. You can store it at room temperature, tightly wrapped in plastic wrap or a sealed container. Be sure to dust the top with confectioners’ sugar just before serving to maintain its appearance.
If you want to freeze this cake, wrap it well in plastic wrap and then foil to prevent freezer burn. To serve, let it thaw at room temperature for an hour or two, then sprinkle with confectioners’ sugar.
To refresh the cake, place slices in the microwave for a few seconds until warm. Alternatively, you could toast slices in the oven until crispy on the outside and soft on the inside.
If you have leftover frosting or whipped cream, store it in an airtight container in the refrigerator for up to three days. Let it come to room temperature before using it again.
This cake is perfect for any occasion, from dinner parties to potlucks. It pairs well with fresh berries, whipped cream or chocolate sauce. So go ahead and make this coffee angel food cake recipe today!
Tips for Perfect Results
To ensure your coffee angel food cake recipe comes out perfectly every time, here are a few tips to keep in mind.
Firstly, it’s essential to use cake flour instead of all-purpose flour. Cake flour is finer and lighter than all-purpose flour, making for a delicate and fluffy cake texture. Sift it well before adding it to the recipe ingredients.
Secondly, make sure to whip the egg whites until they reach stiff peaks. This means that when you lift the beater or whisk out of the mixture, the peaks formed by the egg whites hold their shape and don’t fold over. This process may take some time, but it’s worth it for a light and airy cake.
Thirdly, don’t forget to add the cream of tartar to your egg whites when whipping them. Cream of tartar helps stabilize the eggs, making them easier to whip into firm peaks.
Fourthly, using an electric mixer when beating the egg whites makes this step much more manageable. With the help of an electric mixer, you can achieve evenly whipped egg whites without exhausting your arm muscles.
Fifthly, folding the dry ingredients into the whipped egg whites requires some patience and gentleness. Take your time and cut through the mixture in a slow figure eight movement. This technique helps retain as much air as possible in the batter for a fluffy texture.
Lastly, be sure not to grease the pan when making an Angel Food Cake as it needs to stick around during baking & cooling to retain its shape.
By keeping these tips in mind, your coffee angel food cake is sure to come out light, fluffy, and delicious every time!
FAQ
Let’s now move to the FAQs section of this Coffee Angel Food Cake Recipe. Here, I’ll answer some of the most common questions people ask when making this delicious and guilt-inducing cake. If you have any more questions, don’t hesitate to reach out and ask!
What does adding coffee to cake mix do?
There is a little trick I’d like to share with you about cake baking. The addition of brewed coffee to the batter has a remarkable effect on the cake’s texture, making it more damp and thick. One of our editors described it as similar to pudding, which I completely agree with. If you’re a fan of coffee and chocolate, there’s no better match. The combination of chocolate and coffee in cake form is simply heavenly, much like savoring a luxurious mocha latte.
What is the secret to a good angel food cake?
When it comes to making different types of coffee, there are some key tips and tricks that I always recommend. For starters, it’s important to avoid adding any unnecessary oils or fats to your brewing equipment to prevent interference with the coffee’s taste.
Another important step is to thoroughly whip your coffee’s ingredients, especially when working with milk or cream, to create a smooth and silky texture. It’s also helpful to sift any dry ingredients multiple times in order to create a finer and more consistent mixture.
When folding ingredients together, I always suggest using a whisk to ensure that everything is fully incorporated. Lastly, once your coffee is ready to cool, it’s best to let it do so upside-down to increase airflow and maintain its flavor profile. Keep these tips in mind during your next brewing session for a truly delicious cup of coffee.
Can I add instant coffee to cake mix?
One simple technique to enhance the chocolate taste in your baked goods is to mix a teaspoon of espresso powder or instant coffee granules to the dry ingredients when making the batter or dough.
Can you use milk instead of water in angel food cake mix?
If you want to add a touch of homemade taste to your cake, try using milk instead of water. This simple substitution can make a huge difference in flavor. Alternatively, if you’re going for a rich and creamy taste, using buttermilk can do the trick. Just be sure to adjust the amount of liquid slightly, as buttermilk requires more than what the recipe calls for due to it being thick in consistency.
Bottom Line
Coffee Angel Food Cake recipe is a delicious dessert that combines the lightness of angel food cake with the richness and boldness of coffee. By using instant coffee granules, this recipe delivers full-bodied coffee flavor in every bite, making it a perfect choice for coffee lovers.
In conclusion, this recipe is easy to make, and its ingredients are readily available in most pantries. Whether you choose to serve it as the main dessert at a special event or create it as an indulgent treat for your family, Coffee Angel Food Cake will not disappoint. So why not try making this recipe today and see for yourself why it’s a favorite among many? Trust me; you won’t regret it!
Coffee Angel Food Cake Recipe
Ingredients
Cake
- 1 1/2 cups egg whites, at room temperature (from about 1 dozen eggs)
- 1 1/4 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 2 -3 teaspoons hot water
- 1 tablespoon instant coffee or 1 tablespoon espresso
- 1 1/8 cups sifted cake flour
- 1 teaspoon pure vanilla extract
Glaze
- 1/4 cup espresso
- 8 ounces confectioners' sugar, sifted
Instructions
- Serving Suggestion: Vanilla frozen yogurt
- Make the Cake: Preheat the oven to 375 degrees F.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
- In a small bowl, stir together the hot water and instant coffee to make coffee extract.
- Using a sieve over a large bowl, sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture.
- Fold the flour mixture into the egg whites in batches; then fold in the vanilla and dissolved coffee.
- Spoon the batter into an ungreased 9 or 10-inch tube pan and smooth the top with a rubber spatula. Bake until light golden brown, about 30 to 35 minutes.
- Cool by turning the cake (in the pan) upside down, propped on top of a bottle until it cools to room temperature. Run a long, sharp knife blade, or a butter knife, around the cake to loosen, then knock the cake out onto a plate or work it out with your fingers. The outside crumb of the cake will remain in the pan; exposing the white cake underneath.
- Make the Glaze: Stir the ingredients together until smooth. Add more liquid if too thick or more sugar if too thin. Pour glaze over the top of the cake, letting it drip down naturally. Let glaze set until hard, at least 30 minutes before serving. Serve with vanilla frozen yogurt, so you have a cappuccino in your mouth.