COFFEE ANGEL FOOD CAKE
Here's an easy way to dress up a plain angel food cake mix. It tastes especially good after a heavy dinner.-Carol Brown, Clyde, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve coffee in water; add cake mix. Mix, bake and cool as directed on package. , For frosting, cream butter and sugar in a large bowl. Dissolve coffee in milk; add to the creamed mixture and beat until smooth. , Run a knife around sides and center of tube pan. Remove cake to serving plate; frost the top and sides of cake. Garnish with almonds.
Nutrition Facts : Calories 286 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 269mg sodium, Carbohydrate 53g carbohydrate (46g sugars, Fiber 0 fiber), Protein 3g protein.
COFFEE ANGEL FOOD CAKE
Steps:
- Move oven rack to lowest position. Preheat oven to 350 degrees F.
- Combine the water, Mexican coffee flavored liqueur, and instant coffee in a medium mixing bowl. Stir until coffee crystals have dissolved.
- Add cake mix and cocoa powder and using an electric hand mixer, beat on low speed for 30 seconds; then beat on medium speed for 1 minute. Pour into an ungreased 10 by 4-inch tube pan. Bake in preheated oven for 37 to 47 minutes or until top is a dark golden brown, cracked, and not sticky.
- Remove from oven and immediately turn pan upside down onto a bottle until cooled completely. Run knife around edges of pan and remove cake from pan.
- For the icing: Whisk together all ingredients in a medium mixing bowl until smooth. Pour icing evenly over the top of the cake letting it run down the sides of the cake. Let icing set for 1 hour. Slice cake and serve garnished with orange zest.
HEALTHY COFFEE ANGEL FOOD CAKE
A special dessert that tastes great with minimal calories can be hard to find, but Patricia Bristow has one for you! The Saint Louis, Missouri cook shares her mother's recipe for a tender cake with a subtle coffee flavor. It's sure to be hit!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a small bowl, dissolve coffee granules in boiling water; set aside. Sift flour and sugar together twice; set aside. , Add the cream of tartar, extracts, salt and coffee mixture to egg whites; beat on medium speed until soft peaks form. Gradually add brown sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate.
Nutrition Facts : Calories 172 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 38g carbohydrate (26g sugars, Fiber 0 fiber), Protein 5g protein.
COFFEE ANGEL FOOD CAKE
This is my marathon-running dad's favorite cake (and he's always watching what he eats). I was asked to make Mayor Daley's birthday cake after he was having some heart concerns, so an orange version of this was the winner. One of the guests to arrive late was President Bill Clinton, who I got to sit with and talk to.
Provided by Food Network
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- 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.
COFFEE ANGEL FOOD CAKE
Make and share this Coffee Angel Food Cake recipe from Food.com.
Provided by bsneary
Categories Dessert
Time 1h7m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Move oven rack to lowest position. Preheat oven to 350 degrees F.
- Combine the water coffee liqueur, and instant coffee in a mixing bowl. Stir until coffee is dissolved.
- Add cake mix and cocoa powder using a electric mixer on low for 30 seconds, then beat on medium for 1 minute. Pour into an ungreased 10 by 4 inch tube pan. Bake in preheated oven for 37 to 47 minutes or until top it a dark golden brown, cracked and not sticky.
- Remove from oven and turn pan upside down onto a bottle until completely cooled. Run a knife around edges of pan and remove cake from pan.
- Icing: stir together all ingredients in a bowl until smooth. Pour over the top of the cake and let it run down the sides. Let icing set for 1 hour.
Nutrition Facts : Calories 322.1, Fat 0.5, SaturatedFat 0.2, Sodium 280.9, Carbohydrate 74.2, Fiber 0.9, Sugar 56.6, Protein 3.9
COFFEE ANGEL FOOD CAKE
Recipe by Gale Gand. I adopted this recipe in Septembe 2006 but it combines favorite flavor in one of my favorite treats.
Provided by justcallmetoni
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- 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.
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- Follow directions on the package, adding instant espresso to water before adding water to the dry cake mix.
- Continue mixing and bake cake as directed. Allow to cool completely and remove from the pan.
- Whip butter until light and fluffy. Add powdered sugar and mix well. Add milk and espresso. Continue to mix, adding milk if necessary for an easily-spreadable consistency.
- Spread icing over the entire cake, including inside the middle hole. Sprinkle toasted sliced almonds over the entire cake.
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