Ingredients
- 1 1/2 cups sifted sugar
- 1 cup sifted cake flour
- 1/2 tsp. salt
- 1 1/4 cups egg whites (10-12)
- 1 1/4 tsp. cream of tartar
- 1/2 tsp. vanilla
- 1 Tb. powdered instant coffee
Directions
Add 1/2 cup of the sugar to flour. Sift together 4 times. Add salt to egg whites and beat with flat wire whisk or rotary egg beater until foamy. Sprinkle cream of tartar over eggs and continue beating to soft-peak stage. Add the remaining cup of sugar by sprinkling 1/4 cup at a time over egg whites and blending carefully into, about 20 strokes each time. Fold in flavorings. Sift flour-sugar mixture over egg whites about 1/4 at a time and fold in lightly, about 10 strokes each time. Pour into UNgreased round 10" tube pan. Bake at 350 degrees for 35-45 minutes. Remove from oven and invert pan on cooling rack.
Ice with Butter Icing, adding 2 tablespoons of powdered coffee to the recipe. Whip until light and flulffy. Spread and sprinkle generously with slivered or chopped toasted almonds.
Print this recipe
Submitted 6/13/05.
Source: Helen Corbitt's Cookbook
Submitted By: Elana Zendrini
mmartin@mail.tcu.edu
Coffee Angel Food Cake