Ingredients with Measurements:
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 12 large egg whites, room temperature
- 1 teaspoon cream of tartar
- 1 tablespoon instant coffee granules
- 1 teaspoon vanilla extract
Special equipment needed:
- 10-inch tube pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, sift together the cake flour, 3/4 cup of the sugar, cocoa powder, and salt. Set aside.
3. In another mixing bowl, beat the egg whites with an electric mixer until frothy.
4. Add the cream of tartar and continue to beat until soft peaks form.
5. Gradually add the remaining 3/4 cup of sugar, 2 tablespoons at a time, while continuing to beat until stiff peaks form.
6. In a small bowl, dissolve the instant coffee granules in 1 tablespoon of hot water.
7. Gently fold the coffee mixture and vanilla extract into the egg white mixture.
8. Sift the flour mixture over the egg white mixture, and gently fold until just combined.
9. Pour the batter into an ungreased 10-inch tube pan.
10. Bake for 35-40 minutes, or until the top is golden brown and the cake springs back when lightly touched.
11. Remove from the oven and invert the pan onto a wire rack to cool completely.
12. Once cooled, run a knife around the edges of the pan to loosen the cake, and remove from the pan.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 12 servings
Nutritional information:
- Calories per serving: 130
- Total fat: 0g
- Cholesterol: 0mg
- Sodium: 80mg
- Total carbohydrates: 30g
- Dietary fiber: 1g
- Sugars: 24g
- Protein: 4g
Substitutions for ingredients:
- Cake flour can be substituted with all-purpose flour.
- Instant coffee granules can be substituted with instant espresso powder.
Variations:
- Add 1/2 cup of chopped nuts, such as almonds or hazelnuts, to the batter before baking.
- Top the cooled cake with whipped cream and chocolate shavings.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating.
- Use a clean, dry mixing bowl and beaters to ensure the egg whites whip up properly.
- Do not overmix the batter, as this can cause the cake to deflate.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To refresh the cake, place it in a preheated 350°F (175°C) oven for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve with a dollop of whipped cream and fresh berries.
Garnishes:
- Chocolate shavings
- Fresh berries
- Whipped cream
Pairings:
- Coffee
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake sinks in the middle, it may be undercooked. Bake for a few more minutes until fully cooked.
- If the cake sticks to the pan, run a knife around the edges and invert onto a wire rack to cool completely.
Food safety advice:
- Do not consume raw egg whites.
Food history:
- Angel food cake is a type of sponge cake that originated in the United States in the late 19th century.
Flavor profiles:
- Light and airy
- Chocolatey
- Coffee-infused
Serving suggestions:
- Serve as a dessert after a meal.
- Enjoy with a cup of coffee or hot chocolate.
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Taste: Rich, Chocolatey, Sweet, Mocha, Airy