Java Angel Cake
Elevate your dessert game with this heavenly Java Angel Cake, a light and airy treat infused with the bold flavors of coffee. Perfect for coffee lovers, this unique twist on the classic angel food cake features espresso powder dissolved into the batter, creating subtle mocha undertones in every bite. The recipe highlights the delicate art of whipping egg whites to glossy perfection and folding them gently with sifted cake flour for a cloud-like texture. Baked in an ungreased tube pan and cooled upside down for ultimate volume, this guilt-free, low-fat dessert is a stunning centerpiece for any occasion. Serve it plain, dusted with powdered sugar, or paired with whipped cream or a drizzle of coffee glaze for an indulgent finish. Ready in just an hour, this 12-serving showstopper is as beautiful as it is delicious!
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Ingredients
- 1 cup Cake flour
- 1.25 cups Granulated sugar, divided
- 12 large Egg whites, room temperature
- 2 teaspoons Instant coffee powder or espresso powder
- 2 tablespoons Hot water
- 1.5 teaspoons Cream of tartar
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Salt
Directions
Step 1
Preheat your oven to 350°F (175°C). Ensure you have an ungreased 10-inch tube pan ready.
Step 2
In a small bowl, dissolve the instant coffee powder in hot water and set aside to cool slightly.
Step 3
Sift the cake flour and 1/2 cup of the granulated sugar together into a medium bowl. Repeat the sifting process 2 more times, then set aside.
Step 4
In a large mixing bowl, add the room-temperature egg whites, cream of tartar, and salt. Beat on medium speed using a hand or stand mixer until soft peaks form.
Step 5
Gradually add the remaining 3/4 cup of granulated sugar, a few tablespoons at a time, while continuing to beat on medium speed. Mix until stiff, glossy peaks form.
Step 6
Gently fold in the dissolved coffee mixture and vanilla extract using a spatula. Take care not to deflate the egg whites.
Step 7
In three additions, gently fold the sifted flour mixture into the egg white mixture until well combined. Use light, sweeping motions to preserve the airiness of the batter.
Step 8
Pour the batter evenly into the ungreased tube pan. Smooth the top with a spatula and run a knife through the batter to eliminate any large air bubbles.
Step 9
Bake in the preheated oven for approximately 35-40 minutes, or until the cake is golden brown and springs back lightly when touched.
Step 10
Remove the cake from the oven and invert the pan onto a bottle or heat-proof funnel to cool completely. This ensures the cake maintains its height and structure.
Step 11
Once fully cooled, run a knife around the edges of the pan to loosen the cake and gently remove it.
Step 12
Dust the top with powdered sugar or serve plain. Optional: Pair with whipped cream or a drizzle of coffee glaze.
Nutrition Facts
| Serving size | 816.3 grams (816.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1654 |
| Total Fat 2.40g | 3% |
| Saturated Fat 0.30g | 2% |
| Cholesterol 0mg | 0% |
| Sodium 1847mg | 80% |
| Total Carbohydrate 351.90g | 128% |
| Dietary Fiber 3.40g | 12% |
| Total Sugars 253.30g | |
| Protein 55.50g | 111% |
| Vitamin D 0IU | 0% |
| Calcium 58mg | 4% |
| Iron 3mg | 17% |
| Potassium 1608mg | 34% |
Source of Calories