Angel Food Cake with Espresso Mascarpone Cream Recipes
Angel food cakes are a staple dessert in America. The fluffy, spongy and light texture makes it an excellent easy going dessert that can accompany any meal. Angel food cake is often served with whipped cream, fruits, sauces or ice cream to add flavors and textures.
One of the best ways to serve angel food cake is to add an espresso mascarpone cream. The mixture of the mild sweetness from the cake and the dark bold espresso flavor of the cream adds an exquisite note to the recipe.
The Making of Angel Food Cake
Angel food cake is made with eggs, cream of tartar, flour, and sugar. The egg whites are whipped until they form stiff peaks, and then the rest of the ingredients are slowly folded in, being careful not to over mix the batter. The key to making angel food cake is to avoid overworking the batter, as this can result in a dense and heavy cake.
The batter is then poured into an ungreased angel food cake pan and baked at 350°F for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Once baked, the cake needs to be cooled upside down to avoid collapsing its structure.
Espresso Mascarpone Cream
The cream used to accompany the angel food cake recipe should complement the cake's light and fluffy texture. Espresso mascarpone cream is the perfect fit for this easy-going cake. Mascarpone cheese is a fresh cream cheese with a delicate and buttery flavor. It gives the perfect amount of tang and flavor to any recipe.
To make espresso mascarpone cream, simply blend mascarpone cheese, heavy cream, icing sugar, and espresso powder in a mixing bowl until the mixture is evenly blended. The cream should be whipped until it forms soft peaks. The cream can be refrigerated for up to two or three days before use.
Putting it all together
To serve the angel food cake recipe, gently cut it into thin slices with a serrated knife. You can then top the angel food cake with a dollop of the espresso mascarpone cream and serve it with fresh fruit or a sprinkle of dark chocolate shavings.
The recipe can also be transformed into a trifle cake. Slice the angel food cake into bite-sized squares and layer it with the cream and fruits in a trifle dish. Repeat the layering process until the dish is full. The trifle can be refrigerated for a few hours, giving it time to set and chill.
Angel food cake with espresso mascarpone cream is an excellent recipe to relish during the summer months. It's perfect for any occasion, whether you're serving it after a BBQ, or bringing it to a summer picnic. The light and airy cake paired with the bold flavors of the espresso cream create an incredibly indulgent and elegant touch to the typical plate of dessert.
Angel Food Cake with Espresso Mascarpone Cream: Valuable Tips
Angel food cake with espresso mascarpone cream is a delightful treat that combines light, fluffy cake with rich, creamy coffee flavor. Making this recipe can be a bit intimidating, especially if you're not experienced with angel food cakes or mascarpone cream. However, with a few valuable tips and tricks, you can create a showstopping dessert that will impress your guests and satisfy your sweet tooth.
Tips for Making Angel Food Cake
1. Use room temperature egg whites: Room temperature egg whites will whip up better than cold ones, resulting in a more stable and airy meringue. Be sure to separate your egg whites from the yolks while they're still cold, but then let them come to room temperature before whisking.
2. Invest in a good mixer: Angel food cake requires a lot of whipping to create a fluffy meringue, so it's important to use a good mixer that can handle the job. A stand mixer with a whisk attachment is ideal, but a handheld electric mixer will work as well.
3. Be gentle when folding in flour: To keep the cake light and airy, you need to be careful when adding the flour mixture to the whipped egg whites. Use a rubber spatula to gently fold the flour into the meringue in small batches, making sure to fully incorporate each batch before adding more.
4. Use an angel food cake pan: Angel food cake needs to be baked in a special pan, typically made of aluminum or stainless steel with a removable or two-piece bottom. These pans are designed to support the fluffy batter as it rises and prevent the cake from collapsing. Do not grease the pan, as the cake needs to cling to the sides to rise properly.
5. Invert the pan to cool: Once the cake is done baking, invert the pan immediately and allow it to cool upside down. This helps the cake maintain its structure and prevents it from sinking or collapsing.
Tips for Making Espresso Mascarpone Cream
1. Start with room temperature ingredients: Just like with the angel food cake, it's important to use room temperature ingredients for the mascarpone cream. This allows the ingredients to blend together smoothly and ensures that the cream won't curdle or become lumpy.
2. Use quality ingredients: Because the mascarpone cream is the star of this dessert, it's important to use high-quality espresso, cocoa powder, and mascarpone cheese. Look for fresh, whole milk mascarpone cheese and use a good quality espresso or coffee extract for the best flavor.
3. Whip the cream to stiff peaks: To create a light and fluffy cream that holds its shape, you need to whip the heavy cream to stiff peaks before adding the mascarpone cheese and other ingredients. Be careful not to overwhip, as this can cause the cream to become grainy or curdled.
4. Add espresso gradually: Start with a small amount of espresso or coffee extract and add more to taste. You can always add more, but it's difficult to remove excess liquid once it's been added.
5. Chill before serving: The mascarpone cream will thicken and set up slightly as it chills in the refrigerator, so it's important to let it chill for at least an hour before serving. This will also help the flavors meld together for a richer, creamier taste.
Assembly Tips
1. Cut the cake carefully: Angel food cake can be fragile, so use a serrated knife to cut it into slices. To prevent the cake from sticking to the knife, gently slide the blade back and forth while cutting instead of pressing down hard.
2. Pipe the mascarpone cream: To create a professional-looking dessert, pipe the mascarpone cream onto the cake using a pastry bag with a star tip. This will create a beautiful, decorative pattern and help ensure that each slice of cake has an even amount of cream.
3. Garnish with cocoa powder and espresso beans: To add visual appeal and a touch of sophistication, sprinkle cocoa powder over the top of the cake and garnish each slice with a few espresso beans. This will give the dessert a hint of bitterness to balance the sweetness of the cake and cream.
4. Serve chilled: Once the cake is assembled with the mascarpone cream and garnishes, chill it in the refrigerator for at least another 30 minutes before serving. This will help set the cream and make it easier to slice and serve.
In conclusion, making an angel food cake with espresso mascarpone cream may seem daunting, but with a few valuable tips and tricks, it's a treat you can easily master. Use high-quality ingredients, be patient when whipping and folding, and take care when cutting and assembling the cake. With a bit of effort, you'll create a dessert that's sure to impress and satisfy.
