Angel Cake with Mocha Butter Cream

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.