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Coffee
Angel Food Cake
1 1/2 cups sifted sugar
1 cup sifted cake flour
1/2 teaspoon salt
1 1/4 cups egg whites
(10 to 12)
1 1/4 teaspoons cream of
tartar
1/2 teaspoon vanilla
1 tablespoon powdered
instant coffee
1/2 cup toasted slivered
almonds
Add 1/2 cup of the sugar
to flour. Sift together 4 times. Add salt to egg whites
and beat with flat wire whisk or rotary egg beater until foamy.
Sprinkle cream of tartar over eggs and continue beating to soft-peak
stage. Add the remaining cup of sugar by sprinkling 1/4 cup at
a time over egg whites and blending carefully into, about 20 strokes
each time. Dilute instant coffee in a bit water. Fold in
flavorings. Sift flour-sugar mixture over egg whites about 1/4
at a time and fold in lightly, about 10 strokes each time.
Pour into ungreased round 10-inch tube pan. Bake at 350° for
35 to 45 minutes. Remove from oven and invert pan on cooling
rack.
Coffee Butter Icing:
1/2 cup butter
1/4 teaspoon salt
2 1/2 cups sifted
confectioners' sugar
3 to 4 tablespoons milk
1 teaspoon vanilla
2 tablespoons instant
coffee
Cream butter, add salt
and sugar, a small amount at a time, beating constantly. Add
milk as needed, instant coffee diluted in water and vanilla.
Beat until light and fluffy.
Spread on cake and sprinkle with slivered or chopped toasted
almonds. |
