Angel Cake with Mocha Butter Cream

1
Rev BJ Friley

By
@RevBJFriley

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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6 to 8
Prep:
20 Min
Cook:
40 Min
Method:
Bake

Ingredients

CAKE

1 1/2 c
powdered sugar
1 c
cake flour
1 dash(es)
salt
10
large egg whites
1 1/2 tsp
cream of tartar
3/4 c
granulated sugar

MOCHA BUTTER CREAM

1 1/2 c
butter
4 Tbsp
instant coffee
2 Tbsp
sifted cocoa
2 c
powdered sugar

GARNISH

pineapple rings
chocolate sprinkles

Step-By-Step

1Preheat oven to 350 degrees F.
2All dry ingredients should be sifted. Therefore, start by sifting together powdered sugar and cake flour.
3Add salt.
4In a large dry bowl, whisk egg whites until soft peaks forms.
5Add cream of tartar at the end.
6Gradually add granulated sugar to egg whites, whisking all the time.
7Sift 1/3 of flour mixture over egg whites.
8Lightly fold in.
9Repeat with remaining flour mixture, little by little.
10Turn batter into a large ungreased tube pan.
11Smooth top.
12Bake at 350 degrees F for about 40 minutes or until cake is done.
13Cool cake.
14Loosen around edges.
15Remove cake from pan.
16Make butter cream by beating butter until very soft and smooth.
17Add coffee, cocoa and powdered sugar.
18Beat until very light.
19Spread mixture in between layers and around cake.
20Garnish with pineapple and chocolate sprinkles.

About Angel Cake with Mocha Butter Cream

Course/Dish: Cakes
Main Ingredient: Eggs
Regional Style: American