Cappuccino Angel Food Cake Homemade
Elevate your dessert game with this light and airy Homemade Cappuccino Angel Food Cake, a decadent twist on the classic treat. Infused with the bold flavors of instant coffee and a hint of unsweetened cocoa powder, this cake strikes the perfect balance between rich cappuccino notes and a whisper of chocolate. The fluffy structure comes from expertly beaten egg whites, ensuring a cloud-like texture that practically melts in your mouth. With no butter or oil, this delicate dessert is both indulgent and surprisingly guilt-free. Perfectly golden and finished with optional whipped cream or a sprinkle of cocoa, it makes a stunning centerpiece for any occasion. Plus, its easy prep and cooling inversion technique make it a breeze to master, even for novice bakers. Whether enjoyed plain or dressed up, this cappuccino-inspired angel food cake is sure to impress.
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Recipe Information
Ingredients
- 12 large Egg whites
- 1.5 cups Granulated sugar, divided
- 1 cup Cake flour
- 2 tablespoons Instant coffee granules
- 1 tablespoon Unsweetened cocoa powder
- 1.5 teaspoons Cream of tartar
- 2 teaspoons Vanilla extract
- 0.5 teaspoons Salt
Instructions
Preheat your oven to 350°F (175°C). Make sure your tube pan (angel food cake pan) is clean and grease-free; this is essential for the cake to rise properly.
In a medium bowl, sift together 1/2 cup of granulated sugar, cake flour, instant coffee granules, and cocoa powder. Set aside.
In a large mixing bowl, use a stand mixer or hand mixer to beat the egg whites on low speed until frothy. Add the cream of tartar and salt, then increase the speed to medium and beat until soft peaks form.
Gradually add the remaining 1 cup of granulated sugar, 2 tablespoons at a time, while continuing to beat the egg whites. Increase the mixer speed to high and beat until stiff, glossy peaks form.
Add the vanilla extract to the egg white mixture and gently fold it in using a spatula.
In three additions, gently fold the dry ingredients into the egg white mixture. Use a lifting motion to avoid deflating the batter. Stop mixing as soon as the dry ingredients are fully incorporated.
Pour the batter into the tube pan, spreading it evenly with a spatula. Run a knife through the batter to remove air pockets.
Bake the cake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and immediately invert the pan onto a bottle or a flat surface with the center tube supported. Let it cool completely upside-down to maintain its structure.
Once the cake is fully cooled, run a knife around the edges and the center tube to loosen it. Gently remove the cake from the pan and place it on a serving plate.
Slice and enjoy your Cappuccino Angel Food Cake plain, or serve with whipped cream and a dusting of cocoa powder for an extra touch.
Nutrition Facts
Calories |
1881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1843 mg | 80% | |
| Total Carbohydrate | 414.1 g | 151% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 304.4 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 2254 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
