angel cake with mocha butter cream
This is a very light and very delicate cake with a pronounced filling and topping of Mocha Butter Cream. Oven Temp: 350 degrees F Tips: You can make this cake in a jiffy by using a ready-made cake, frozen and thawed or fresh from the bakery section in your supermarket. The mocha butter cream will give the cake a homemade touch anyway. Use a serrated knife to split cake into even layers.
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yield
6 to 8
prep time
20 Min
cook time
40 Min
method
Bake
Ingredients For angel cake with mocha butter cream
- CAKE
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1 1/2 cpowdered sugar
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1 ccake flour
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1 dashsalt
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10large egg whites
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1 1/2 tspcream of tartar
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3/4 cgranulated sugar
- MOCHA BUTTER CREAM
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1 1/2 cbutter
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4 Tbspinstant coffee
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2 Tbspsifted cocoa
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2 cpowdered sugar
- GARNISH
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pineapple rings
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chocolate sprinkles
How To Make angel cake with mocha butter cream
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1Preheat oven to 350 degrees F.
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2All dry ingredients should be sifted. Therefore, start by sifting together powdered sugar and cake flour.
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3Add salt.
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4In a large dry bowl, whisk egg whites until soft peaks forms.
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5Add cream of tartar at the end.
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6Gradually add granulated sugar to egg whites, whisking all the time.
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7Sift 1/3 of flour mixture over egg whites.
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8Lightly fold in.
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9Repeat with remaining flour mixture, little by little.
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10Turn batter into a large ungreased tube pan.
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11Smooth top.
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12Bake at 350 degrees F for about 40 minutes or until cake is done.
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13Cool cake.
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14Loosen around edges.
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15Remove cake from pan.
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16Make butter cream by beating butter until very soft and smooth.
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17Add coffee, cocoa and powdered sugar.
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18Beat until very light.
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19Spread mixture in between layers and around cake.
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20Garnish with pineapple and chocolate sprinkles.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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