Coffee-Filled Angel Food Cake
A light, fluffy angel food cake with a rich coffee-infused filling. It’s an airy dessert with a bold twist.
Ingredients
For the Cake:
- 1 cup egg whites about 8 eggs, just don’t throw away the yolks!
- 1 cup granulated sugar
- 1 cup cake flour don’t substitute, it’s key to the fluffiness
- 1 tsp vanilla extract
- ¼ tsp cream of tartar
- Pinch of salt
For the Coffee Filling:
- 1 cup heavy cream
- 2 tbsp instant espresso powder
- ½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
Make the Cake:
- Preheat the oven to 325°F.
- Whisk egg whites, cream of tartar, and salt until frothy, then gradually add sugar.
- Sift flour into the egg mixture, folding gently until smooth.
- Pour the batter into an angel food cake pan, smoothing the top.
- Bake for 35-40 minutes, or until lightly golden and set.
- Cool upside down on a cooling rack for at least an hour.
Make the Coffee Filling:
- Dissolve espresso powder in heavy cream.
- Whip the cream mixture with powdered sugar and vanilla until stiff peaks form.
- Chill the filling for 10 minutes.
Assemble the Cake:
- Once the cake has cooled, slice it horizontally in half.
- Spread the coffee filling evenly on the bottom half.
- Place the top layer back on and chill for 10 minutes to set the filling.
Notes
Nutritional Values (Per Serving)
- Calories: 220
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
Vitamins & Minerals (Per Serving)
- Vitamin A: 6%
- Calcium: 4%
- Iron: 2%
- Vitamin C: 1%
- Magnesium: 3%
Pro Tips for Perfection:
- Don’t overmix the batter; you want light, fluffy magic, not a dense disaster.
- Use fresh, high-quality espresso—no one likes a stale cup of coffee in their dessert.
- Don’t skimp on the chilling; it helps the filling set and makes every bite that much more delicious.
- Serve with a shot of coffee for that true coffee lover’s experience.