Coffee Almond Angel Food Cake and Icing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CAKE:
1-1/2 cups sifted sugar
1 cup sifted cake flour
1/2 teaspoon salt
1-1/4 cups egg whites (10 to 12)
1-1/4 teaspoons cream of tartar
1/2 teaspoon vanilla extract
1 tablespoon powdered instant coffee
Butter Icing (recipe follows)
Toasted almonds, slivered or chopped (for garnish)
BUTTER ICING:
1/2 cup butter
1/4 teaspoon salt
2-1/2 cups confectioners' sugar, sifted
3 to 4 tablespoons milk
1 teaspoon vanilla extract
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Directions: |
Directions:CAKE:
Preheat oven to 350 degrees. 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 eggbeater 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, 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-inch tube pan. Bake at 350°F for 35 to 45 minutes. Remove from oven and invert pan on wire rack. Ice with Butter Icing (add powdered coffee to icing if desired). Sprinkle generously with toasted almonds.
BUTTER ICING:
Cream butter. Add salt and sugar, a small amount at a time, beating continuously. Add milk as needed, and flavoring. Beat until light and fluffy. |
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Personal
Notes: |
Personal
Notes: Helen Corbitt's famous recipe. "Vary your flavors by adding 2 tablespoons of powdered coffee, or you can add 2 squares of melted bitter chocolate."
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