Espresso Angel Food Cake

ESPRESSO CHOCOLATE CHIP ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Sift together the espresso powder, cake flour, and salt. Set aside.
• Put the egg whites in the bowl of an electric mixer. Using the whisk attachment, whip the egg whites on medium speed until frothy. Add the cream of tartar. Increase to high speed and slowly pour in the sugar. Continue whipping until the whites are stiff but still shiny, about 3 minutes.
• Reduce to low speed and add the vanilla extract and lemon juice. Add the reserved flour mixture. When the flour mixture is almost completely incorporated, remove the bowl from the machine and fold in the chocolate chips. Make sure that the chocolate chips are spread throughout the batter and that the flour is evenly mixed into the egg whites. Do not over mix.
• Pour the batter into the prepared pan and cut through it a few times with a dull knife to break up any air pockets.
• Bake until a skewer inserted in the middle comes out clean, 40 to 45 minutes. Invert the cake on a rack and let it cool upside down in the pan.
• Unmold the cake and slice it with a serrated knife.

ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CREAM

Steps:

• Stir the water and espresso powder in a large bowl to blend. Stir in the mascarpone. Using an electric mixer, beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form. Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten. Then fold the remaining whipped cream into the mascarpone mixture.
• Cut the angel food cake into 16 (1-inch thick) wedges. Reserve any remaining cake for another use. Brush 1 side of each wedge of cake with the liqueur. Arrange 2 wedges of cake on each plate. Dollop the espresso cream atop each wedge of cake. Dust with the cocoa powder and serve.

ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CHEESE

Steps:

• Stir the water and espresso powder in a large bowl to blend.
• Stir in the mascarpone.
• Using an electric mixer beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form.
• Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten.
• Then fold the remining whipped cream into the mascarpone mixture.
• Cut the angel food cake into 16(1" thick) wedges.
• Reserve any remaining cake for another use.
• Brush 1 side of each wedge of cake with the liqueur.
• Arrange 2 wedges of cake on each plate.
• Dollop the espresso cream atop each wedge of cake.
• Dust with cocoa powder and nuts and serve.

ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.

ESPRESSO ANGEL FOOD CAKE

Steps:

• Preheat oven to 325°.
• Sift together flour, 1/2 cup sugar, and 2 tablespoons espresso powder(push through sieve). Stir again, set aside.
• In a small bolw, mix remaining 1 tablespoons espresso powder with 1 teaspoons hot water. Stir in vanilla and almond extracts. Set aside.
• In a large bowl or standing mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add remaining 1 cup sugar and beat until egg whites are firm but not dry. Beat in liquid espresso mixture.
• Sift 1/3 of flour mixture onto egg whites, and, with a rubber or silicone spatula, gently fold into whites. Add remaining flour in two batches, folding in gently after each addition. Turn batter onto an ungreased 10-inch tube pan. Bake until browned and firm, 50 to 60 minutes.
• Invert cake (in pan) on a cooling rack and let cool completely, at least one hour. Run a long, thin, sharp knife between the cake and the pan to loosen; remove cake. Keep covered, at room temperature, up to 1 day.

BROWN SUGAR ANGEL FOOD CAKES

Steps:

• Preheat the oven to 350 degrees. In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites and sugar on medium speed until foamy; add cream of tartar. Increase speed to high; beat egg whites until tripled in volume, stiff, and glossy. Transfer egg white mixture to a large bowl; fold in flour in three additions.
• Transfer batter to a piping bag fitted with a 1/2-inch to 3/4-inch round tip and pipe into ungreased mini angel food cake pans with removable bottoms. Smooth tops with an offset spatula. Run a knife through batter to pop air pockets. Bake until cakes are golden in color and spring back when gently pressed, about 25 minutes.
• Invert pans over the necks of glass bottles and allow cakes to cool, at least 1 hour. To remove cakes from pans, run a knife around sides and center tube of pans. Release cakes from sides and run a long knife along the bottom of the cakes, freeing them from the tube.
• Make the hot fudge sauce: Combine all ingredients except the vanilla in a saucepan and cook over medium heat, stirring constantly, until the mixture comes to a full boil. Boil the mixture briskly for 3 minutes, stirring occasionally, then remove from the heat and stir in the vanilla.
• Serve the cakes with hot fudge sauce and espresso ice cream.

CHOCOLATE ANGEL FOOD CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
• In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
• Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.