angel cake with mocha butter cream

Name: Angel Cake with Mocha Butter Cream
Prep time: 20 min
Cook time: 40 min
Yield: 6
Cuisine: American
Ingredients: ## CAKE; 1 1/2 cup(s) powdered sugar; 1 cup(s) cake flour; 1 dash(es) salt; 10 - large egg whites; 1 1/2 teaspoon(s) cream of tartar; 3/4 cup(s) granulated sugar; ## MOCHA BUTTER CREAM; 1 1/2 cup(s) butter; 4 tablespoon(s) instant coffee; 2 tablespoon(s) sifted cocoa; 2 cup(s) powdered sugar; ## GARNISH; - pineapple rings; - chocolate sprinkles

24 Pinches 1 Photo

Rev BJ Friley

Vicksburg, MS

Updated on Oct 17, 2013

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.

Rate

prep time 20 Min

cook time 40 Min

method Bake

yield 6 to 8

Ingredients

CAKE
1 1/2 cups powdered sugar
1 cup cake flour
1 dash salt
10 - large egg whites
1 1/2 teaspoons cream of tartar
3/4 cup granulated sugar
MOCHA BUTTER CREAM
1 1/2 cups butter
4 tablespoons instant coffee
2 tablespoons sifted cocoa
2 cups powdered sugar
GARNISH
- pineapple rings
- chocolate sprinkles

How To Make angel cake with mocha butter cream

Step 1

Preheat oven to 350 degrees F.

Step 2

All dry ingredients should be sifted. Therefore, start by sifting together powdered sugar and cake flour.
Step 3

Add salt.
Step 4

In a large dry bowl, whisk egg whites until soft peaks forms.
Step 5

Add cream of tartar at the end.
Step 6

Gradually add granulated sugar to egg whites, whisking all the time.
Step 7

Sift 1/3 of flour mixture over egg whites.
Step 8

Lightly fold in.
Step 9

Repeat with remaining flour mixture, little by little.
Step 10

Turn batter into a large ungreased tube pan.
Step 11

Smooth top.
Step 12

Bake at 350 degrees F for about 40 minutes or until cake is done.
Step 13

Cool cake.
Step 14

Loosen around edges.
Step 15

Remove cake from pan.
Step 16

Make butter cream by beating butter until very soft and smooth.
Step 17

Add coffee, cocoa and powdered sugar.
Step 18

Beat until very light.
Step 19

Spread mixture in between layers and around cake.
Step 20

Garnish with pineapple and chocolate sprinkles.
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