Mocha Angel Cake with Chai-Spiced Cream
Savor the flavors of coffee and tea at the same time in this tempting dessert. Espresso powder gives the cake a rich mocha flavor while the creamy topper boasts six spices that commonly season the Indian tea drink, chai.
Ingredients
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1-1/4 cups egg whites (8 to 10 large)
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3/4 cup sifted cake flour or sifted all-purpose flour
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1/2 cup powdered sugar
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1/4 cup unsweetened cocoa powder
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1 tablespoon instant espresso coffee powder or crushed instant coffee crystals
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1-1/4 teaspoons cream of tartar
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1/2 teaspoon vanilla
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2/3 cup granulated sugar*
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1 recipe Chai-Spiced Cream (see recipe below)
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12 chocolate-covered coffee beans (optional)
Directions
1.
In a very large bowl, let egg whites stand at room temperature for 30 minutes. Meanwhile, sift flour, powdered sugar, cocoa powder, and espresso powder together three times; set aside.
2.
Adjust baking rack to the lowest position in oven. Preheat oven to 350 degrees F. Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
3.
Sift about one-fourth of the flour mixture over beaten egg whites. Fold in gently. Repeat, folding in remaining flour mixture by thirds. Spoon into an ungreased 10-inch tube pan. Using a table knife, gently cut through batter to remove any large air pockets.
4.
Bake on the lowest oven rack for 30 to 35 minutes or until top springs back when lightly touched. Immediately invert cake in pan; let stand until completely cool. Loosen side of cake from pan; remove cake.
5.
Spoon Chai-Spiced Cream in small mounds around the edge of the top of the cake. If desired, top each mound with a coffee bean.
Chai-Spiced Cream
Place half of an 8-ounce container frozen light whipped dessert topping, thawed, in a medium bowl. Add 1/8 teaspoon ground cardamom, 1/8 teaspoon ground cinnamon, dash ground cloves, dash ground nutmeg, dash ground black pepper, and dash ground ginger. Fold gently to combine. Makes about 1-1/2 cups.
Test Kitchen Tip
We do not recommend sugar substitutes for this recipe.
Nutrition information
Calories 137, Total Fat 1 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 43 mg, Carbohydrate 26 g, Total Sugar 17 g, Fiber 0 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 5%. Exchanges: Other Carbohydrate 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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