Coffee-Filled Angel Food Cake
A light and airy angel food cake filled with a creamy espresso mixture. Fluffy outside, coffee heaven inside.
Ingredients
For the Cake:
- 1 cup cake flour
- 1½ cups granulated sugar
- 12 large egg whites
- 1 tsp cream of tartar
- ½ tsp salt
- 1½ tsp vanilla extract
For the Coffee Filling:
- ½ cup heavy cream
- 2 tbsp instant espresso powder
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat the Oven:
- Set it to 350°F (175°C). Skip the greasing—angel food cake needs to climb.
- Beat the Egg Whites:
- Whip egg whites with cream of tartar and salt until soft peaks form.
- Add Sugar and Vanilla:
- Slowly add sugar while mixing. Stir in vanilla. Beat until stiff peaks form.
- Fold in the Flour:
- Sift flour over the egg mixture and gently fold it in to keep the airiness.
- Bake the Cake:
- Pour into the pan and smooth the top. Bake for 40 minutes.
- Cool Upside Down:
- Invert the pan over a bottle to prevent deflating.
- Prepare the Coffee Filling:
- Whip heavy cream, espresso powder, powdered sugar, and vanilla until thick.
- Fill the Cake:
- Cut a tunnel in the cake’s center and pipe in the coffee mixture.
- Serve and Enjoy:
- Dust with powdered sugar or drizzle with chocolate for extra indulgence.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Calcium: 3%
- Iron: 2%
- Potassium: 4%
- Vitamin A: 5%
- Magnesium: 2%
Additional Notes/Tips to Enhance the Flavor
- Use freshly brewed espresso instead of instant for deeper coffee flavor.
- Chill the filling before piping for better texture.
- Add a sprinkle of cinnamon for extra warmth.
- Store in the fridge for a cool, creamy treat.