Cappuccino Angel Food Cake - Homemade

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 1 1/2 cups egg whites
• 1 1/4 cups granulated sugar
• 2 tablespoons granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons cream of tartar
• 1 tablespoon instant coffee powder or 1 tablespoon instant coffee granules, preferably espresso

Recipe

• 1 also need a 10-inch round cake pan with sides at least 3 inches high or a 10 x 4-inch tube pan (a removable bottom is helpful).
• 2 check that one rack is in the middle of the oven and heat the oven to 325 degrees.
• 3 if the pan has a removable bottom, do nothing to it.
• 4 if it does not, lightly butter the bottom.
• 5 line the bottom with waxed paper or parchment paper cut to fit, and lightly butter the paper.
• 6 thoroughly mix 1/4 cup of the sugar and the flour in a small bowl.
• 7 mix the 2 tablespoons sugar and the cinnamon in a small dish.
• 8 have all ingredients and tools at hand.
• 9 pour the egg whites into the bowl in which you will be making the batter.
• 10 beat the egg whites with an electric mixer on medium speed for about 2 minutes, until frothy and well broken up.
• 11 add the cream of tartar and increase speed to medium-high.
• 12 beat until the whites lose their yellow cast, greatly increase in volume, and start to turn .
• 13 with the mixer running, slowly sprinkle the remaining 1 cup sugar over the whites.
• 14 after 3 or 4 tablespoons, add the coffee powder.
• 15 beat until the whites become very thick, very glossy, and pale beige, and the beaters leave a deep trail.
• 16 depending on the mixer, this need only take about 3 minutes total.
• 17 reduce the speed to the lowest possible.
• 18 quickly sprinkle the flour-sugar mixture over the whites.
• 19 as soon as it is all added but not completely mixed in, stop the machine and remove the bowl.
• 20 with a rubber spatula or a large metal spoon, complete mixing in the flour by folding or gently stirring.
• 21 stop just as soon as the flour seems blended inches.
• 22 with a rubber spatula, scrape about half the 8 to 9 cups batter in the pan and spread evenly.
• 23 sprinkle the cinnamon sugar evenly over the surface.
• 24 drop spoonfuls of the remaining batter over the cinnamon sugar and spread fairly evenly.
• 25 using the spatula, trace a circle deep in the batter to release any large air bubbles.
• 26 bake until no moist patches remain in the surface cracks, the cake springs back when touched, and a cake tester inserted in the center comes out clean- about 50 minutes.
• 27 turn the pan upside down on a wire rack.
• 28 let cool completely.
• 29 loosen the edges (and tube) with a knife.
• 30 turn out the cake, loosen and remove the pan bottom, or peel off the paper.
• 31 store airtight 1 day at room temperature before serving or freezing.