Directions:
- Preheat oven to 350°.
- To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3/4 cup sugar, and cinnamon, stirring with a whisk, and set aside. Combine espresso and hot water, stirring until espresso dissolves; set aside.
- Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and 1/4 teaspoon salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
- Beat in espresso mixture and vanilla extract. Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time.
- Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350° for 50 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate.
- To prepare sauce, place egg yolks in a large bowl; set aside. Combine 1/2 cup sugar, cornstarch, and 1/8 teaspoon salt in a medium saucepan. Gradually add 1/2 cup milk, stirring with a whisk until smooth. Stir in remaining milk. Scrape seeds from vanilla bean into the milk mixture; add bean to mixture. Heat milk mixture over medium heat to a boil. Remove from heat; gradually add hot milk mixture to egg yolks, stirring constantly with a whisk.
- Return milk mixture to pan. Cook mixture over medium heat until thick and bubbly (about 4 minutes), stirring constantly. Remove from heat. Spoon milk mixture into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until milk mixture comes to room temperature, stirring occasionally. Remove bowl from ice; stir in liqueur. Cover and chill completely.
- Remove and discard vanilla bean. Serve angel food cake with sauce, and sprinkle with toasted hazelnuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.19 Kcal (738 kJ) | ||
| Calories from fat | 43.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.78g | 7% | |
|---|---|---|---|
| Cholesterol | 49.55mg | 17% | |
| Sodium | 174.05mg | 7% | |
| Potassium | 240.69mg | 5% | |
| Total Carbs | 25.69g | 9% | |
| Sugars | 23.24g | 93% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 7.81g | 16% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.5mg | 3% | |
| Calcium | 92.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 124.39 Kcal (521 kJ) | ||
| Calories from fat | 30.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.38g | 7% | |
|---|---|---|---|
| Cholesterol | 34.98mg | 17% | |
| Sodium | 122.88mg | 7% | |
| Potassium | 169.93mg | 5% | |
| Total Carbs | 18.14g | 9% | |
| Sugars | 16.41g | 93% | |
| Dietary Fiber | 0.36g | 2% | |
| Protein | 5.51g | 16% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.4mg | 3% | |
| Calcium | 65.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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