Chocolate Angel Food Cake with Coffee Icing |
|
 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
|
This recipe has been handed down in the Sutton family for over 100 years. It pairs very well with Gallo Family Twin Valley Cabernet Sauvignon. Ingredients:
13 egg whites |
1 cup cake flour |
2 cups sugar, divided |
1/2 cup baking cocoa |
1 teaspoon baking powder |
1/2 teaspoon cream of tartar |
2 teaspoons vanilla extract |
1/2 teaspoon lemon juice |
1/2 teaspoon salt |
coffee icing: |
1/2 cup butter, softened |
2 cups confectioners' sugar |
2 tablespoons baking cocoa |
2 teaspoons lemon juice |
1 teaspoon vanilla extract |
2 to 3 teaspoons strong brewed coffee |
Directions:
1. Let egg white stand at room temperature for 30 minutes. Sift flour, 1 cup sugar, cocoa and baking powder together twice; set aside. In a large mixing bowl, beat egg whites, cream of tartar, vanilla, lemon juice and salt on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about a fourth at a time.
2. Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350° for 45 minutes or until top springs back when lightly touched and cracks feel dry. Immediately, invert baking pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate.
3. For icing, in a bowl cream butter, sugar and cocoa until light and fluffy. Add lemon juice and vanilla; mix well. Thin to desired consistency by beating in coffee at teaspoon at a time. Spread icing over cooled cake. Yield: 12-16 servings.
|
|