Saturday, February 13, 2016

Coffee Angel Food Cake with a Chocolate Drizzle

If life gives you tons of white eggs, what should we do than ? right !! bake an angel cake .  I have tons of white eggs sitting in the refrigerator for quite sometime after bake a thousand layer cake, worry that white eggs will getting bad, I made a quick decision last night to bake angel food cake for the first time.  To make a bit special, since everybody at our house hold loves coffee I add a coffee extract I brought from my country.
I bake after dinner, and the next day there is only 2 slices left . I even don't know how to cut those cake properly, is not easy to cut this cake nicely since the cake is way too soft , but I think that it doesn't matter anymore since everyone like it.
Angel Food Cake with a chocolate drizzle
Ingredients :

2 cups sifted superfine sugar

1 1/3 cups sifted cake flour or if you don't have just use regular flour

1 1/2 cups egg whites at room temperature

3/4 teaspoon  salt

1 1/2 teaspoons cream of tartar

2 teaspoon coffee extract

For the glaze:

200 gr semisweet chocolate chips

3/4 cup heavy cream

Directions :
Preheat the oven to 350 degrees F.
Combine 1/2 cup of the sugar with the flour and sift them together  Set aside.
Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer, beat on high speed until the eggs form medium-firm peaks, about 1 minute. Add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny. Add the coffee extract and continue to whisk until very thick, about 1 more minute. Scrape the beaten egg whites into a large bowl. Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a spatula. Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated.
Pour the  batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 45 minutes, until it springs back to the touch. Remove the cake from the oven and put up side down. When cool, run a thin, flexible knife around the cake to remove it from the pan.
For the glaze : place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts. Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides.

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