57
Preheat oven to 325˚F.
Sift ¾ cup of the sugar together with the cake fl our 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 stand mixer 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 of granulated
sugar and continue to mix on speed 12 until the peaks
are fi rm and glossy, about another 30 seconds. Remove
bowl from stand mixer.
Gradually sift the reserved fl our/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 tube pan. Smooth
and even the top by spreading with a rubber spatula.
Bake in preheated 325°F 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.
1½ cups granulated sugar, sifted
1¼ cups cake fl our, sifted
1
teaspoon pure vanilla extract
1
tablespoon espresso powder
2 tablespoons
Kahlúa
®
, or any
coffee-fl avored liqueur
12
large egg whites
1¼ teaspoons cream of tartar
¼ teaspoon
salt
Makes 12 servings
Light and airy, angel food cakes have no fat!
kahhía
®
angel
food cake
