Operating instructions
59
Preheat oven to 325˚F (160°C).
Sift ¾ cup (175 ml) of the sugar together with the
cake flour in a mixing bowl and reserve.
Stir together vanilla, espresso powder, and Kahlúa
®
in a small bowl and reserve.
Place egg whites in Cuisinart
®
mixing bowl. Insert the
chef’s whisk. Turn to speed 9. After 30 seconds add
cream of tartar and salt and increase to speed 12 until
soft peaks form, about 1 minute 15 seconds. Slowly
add remaining ¾ cup (175 ml) of granulated sugar and
continue to mix on speed 12 until the peaks are firm
and glossy, about another 30 seconds. Remove bowl
from stand mixer.
Gradually sift the reserved flour/sugar mixture into the
whites and carefully fold in with a large rubber spatula.
Fold in the espresso mixture. Be gentle when folding
but at the same time make sure all ingredients are
evenly incorporated.
Spoon batter into an ungreased 9-inch (23 cm) tube pan.
Smooth and even the top by spreading with a rubber
spatula.
Bake in preheated 325°F (160°C) oven for 40 to 45
minutes, until a cake tester comes out clean. Invert pan
onto the neck of an empty long-necked bottle (such as a
wine bottle) and allow to cool completely.
To remove cake from pan, slide the tip of a long, narrow
knife between the cake and the pan. Cover the pan with
a plate and invert it. Slide the knife along the bottom of
the pan until it is free.
375 ml 1½ cups granulated sugar,
sifted
300 ml 1¼ cups cake flour, sifted
5 ml 1 teaspoon pure vanilla
extract
15 ml 1 tablespoon espresso
powder
30 ml 2 tablespoons Kahlúa
®
,
or any coffee-flavoured
liqueur
12 large egg whites
6 ml 1¼ teaspoons cream
of tartar
1 ml ¼ teaspoon salt
Makes 12 servings
Light and airy, angel food cakes have no fat!
kahúla
®
angel
o ck