Coffee angel food cake
⅔ cup(s), (150g)
Cream of tartar
White self-raising flour
½ cup(s), (75g)
⅓ cup(s), (55g)
- Preheat oven to 180°C. Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add caster sugar, 1 tablespoon at a time, beating well after each addition, until sugar has dissolved.
- Sift cream of tartar and flour together 3 times onto baking paper. Gently fold flour mixture into egg white mixture with 2 teaspoons coffee. Spread mixture into a 6cm deep, ungreased, unlined, 20cm round ring tin. Smooth top. Bake for 20-25 minutes, or until springy to the touch.
- Place tin upside-down on a wire rack to cool. When cool, gently ease cake from pan (see tip). Transfer to a serving plate.
- Combine icing sugar and enough of remaining coffee to form a thin icing. Drizzle icing over top of cake, allowing it to run down the sides. Set aside for 5 minutes, or until icing sets. Serve.
TIPS: Do not use a non-stick cake tin or spray the tin with oil, as sponge will not rise. When cooled upside-down, gravity should help release cake from tin. If not, run a palette knife around edges of cooled cake and gently ease out. Add 99% fat-free plain yoghurt, to serve (contains dairy). Swap coffee for cocoa powder (contains dairy).