Angel Cake with Mocha Butter Cream
Yield
1 cakePrep
15 minCook
40 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 ½ | cups |
powdered sugar
|
|
| 1 | cup |
cake flour
|
|
| 1 | dash |
salt
|
*
|
| 10 | large |
egg whites
|
|
| 1 ½ | teaspoons |
cream of tartar
|
|
| ¾ | cup |
sugar
granulated |
|
| Mocha butter cream | |||
| 1 ½ | cups |
butter
|
|
| 4 | tablespoons |
instant coffee
|
*
|
| 2 | tablespoons |
cocoa powder
sifted |
|
| 2 | cups |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 355 | ml |
powdered sugar
|
|
| 237 | ml |
cake flour
|
|
| 1 | dash |
salt
|
*
|
| 1E+1 | large |
egg whites
|
|
| 7.5 | ml |
cream of tartar
|
|
| 177 | ml |
sugar
granulated |
|
| Mocha butter cream | |||
| 355 | ml |
butter
|
|
| 6E+1 | ml |
instant coffee
|
*
|
| 3E+1 | ml |
cocoa powder
sifted |
|
| 473 | ml |
powdered sugar
|
|
Directions
All dry ingredients should be sifted.
Therefore, start by sifting together powdered sugar and cake flour.
Add salt.
In a large dry bowl whisk egg whites until soft peaks form.
Add cream of tartar at the end.
Gradually add granulated sugar to egg whites, whisking all the time.
Sift ⅓ of flour mixture over egg whites, lightly fold in.
Repeat with remaining flour mixture, little by little.
Turn batter into a large ungreased tube pan.
Smooth top.
Bake at 350℉ (180℃) F for about 40 minutes or until cake is done.
Cool cake.
Loosen around edges, remove cake from pan.
Make butter cream by beating butter until very soft and smooth.
Add coffee, cocoa, and powdered sugar.
Beat until very light.
Spread mixture in between layers and around cake.
Garnish with chocolate sprinkles.
