Cappuccino Angel Food Cake Recipes

Steps:

• Make the Cake: Preheat the oven to 375 degrees F.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
• In a small bowl, stir together the hot water and instant coffee to make coffee extract.
• Using a sieve over a large bowl, sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture.
• Fold the flour mixture into the egg whites in batches; then fold in the vanilla and dissolved coffee.
• Spoon the batter into an ungreased 9 or 10-inch tube pan and smooth the top with a rubber spatula. Bake until light golden brown, about 30 to 35 minutes.
• Cool by turning the cake (in the pan) upside down, propped on top of a bottle until it cools to room temperature. Run a long, sharp knife blade, or a butter knife, around the cake to loosen, then knock the cake out onto a plate or work it out with your fingers. The outside crumb of the cake will remain in the pan; exposing the white cake underneath.
• Make the Glaze: Stir the ingredients together until smooth. Add more liquid if too thick or more sugar if too thin. Pour glaze over the top of the cake, letting it drip down naturally. Let glaze set until hard, at least 30 minutes before serving. Serve with vanilla frozen yogurt, so you have a cappuccino in your mouth.

Steps:

• Beat cake mix and water in large mixing bowl at low speed for 30 seconds and then on medium speed for one minute.
• Gently fold in the coffee granuals and semi-sweet chocolate chips.
• Spoon into ungreased tube pan - spreading evenly.
• Bake at 350 degrees F for 37 minutes or until it springs back when touched.
• Cool upside down. Loosen edges with a knife. Invert onto plate.

Steps:

• Move oven rack to lowest position. Preheat oven to 350 degrees F.
• Combine the water, Mexican coffee flavored liqueur, and instant coffee in a medium mixing bowl. Stir until coffee crystals have dissolved.
• Add cake mix and cocoa powder and using an electric hand mixer, beat on low speed for 30 seconds; then beat on medium speed for 1 minute. Pour into an ungreased 10 by 4-inch tube pan. Bake in preheated oven for 37 to 47 minutes or until top is a dark golden brown, cracked, and not sticky.
• Remove from oven and immediately turn pan upside down onto a bottle until cooled completely. Run knife around edges of pan and remove cake from pan.
• For the icing: Whisk together all ingredients in a medium mixing bowl until smooth. Pour icing evenly over the top of the cake letting it run down the sides of the cake. Let icing set for 1 hour. Slice cake and serve garnished with orange zest.

Steps:

• Also need a 10-inch round cake pan with sides at least 3 inches high or a 10 x 4-inch tube pan (a removable bottom is helpful).
• Check that one rack is in the middle of the oven and heat the oven to 325 degrees.
• If the pan has a removable bottom, do nothing to it.
• If it does not, lightly butter the bottom.
• Line the bottom with waxed paper or parchment paper cut to fit, and lightly butter the paper.
• Thoroughly mix 1/4 cup of the sugar and the flour in a small bowl.
• Mix the 2 tablespoons sugar and the cinnamon in a small dish.
• Have all ingredients and tools at hand.
• Pour the egg whites into the bowl in which you will be making the batter.
• Beat the egg whites with an electric mixer on medium speed for about 2 minutes, until frothy and well broken up.
• Add the cream of tartar and increase speed to medium-high.
• Beat until the whites lose their yellow cast, greatly increase in volume, and start to turn white.
• With the mixer running, slowly sprinkle the remaining 1 cup sugar over the whites.
• After 3 or 4 tablespoons, add the coffee powder.
• Beat until the whites become very thick, very glossy, and pale beige, and the beaters leave a deep trail.
• depending on the mixer, this need only take about 3 minutes total.
• Reduce the speed to the lowest possible.
• Quickly sprinkle the flour-sugar mixture over the whites.
• As soon as it is all added but not completely mixed in, stop the machine and remove the bowl.
• With a rubber spatula or a large metal spoon, complete mixing in the flour by folding or gently stirring.
• Stop just as soon as the flour seems blended inches.
• With a rubber spatula, scrape about half the 8 to 9 cups batter in the pan and spread evenly.
• Sprinkle the cinnamon sugar evenly over the surface.
• Drop spoonfuls of the remaining batter over the cinnamon sugar and spread fairly evenly.
• Using the spatula, trace a circle deep in the batter to release any large air bubbles.
• Bake until no moist patches remain in the surface cracks, the cake springs back when touched, and a cake tester inserted in the center comes out clean- about 50 minutes.
• Turn the pan upside down on a wire rack.
• Let cool completely.
• Loosen the edges (and tube) with a knife.
• Turn out the cake, loosen and remove the pan bottom, or peel off the paper.
• Store airtight 1 day at room temperature before serving or freezing.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a small bowl, dissolve coffee granules in boiling water; set aside. Sift flour and sugar together twice; set aside. , Add the cream of tartar, extracts, salt and coffee mixture to egg whites; beat on medium speed until soft peaks form. Gradually add brown 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 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.