Best Ww Cappuccino Angel Food Cake Recipes

CAPPUCCINO ANGEL FOOD CAKE

Cappuccino Angel Food Cake image

I've had this recipe for years - I don't remember where I got it - but I finally made it tonight for my husband's birthday. It is yummy! I'm putting it here so I am sure not to lose it

Provided by Sky Hostess

Categories Dessert

Time 47m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 4

Ingredients

1 (16 ounce) package angel food cake mix
1 1/4 cups cold water
1/4 cup miniature semisweet chocolate chips
2 tablespoons instant coffee

Steps:

Beat cake mix and water in large mixing bowl at low speed for 30 seconds and then on medium speed for one minute.
Gently fold in the coffee granuals and semi-sweet chocolate chips.
Spoon into ungreased tube pan - spreading evenly.
Bake at 350 degrees F for 37 minutes or until it springs back when touched.
Cool upside down. Loosen edges with a knife. Invert onto plate.

Nutrition Facts : Calories 192.5, Fat 1.5, SaturatedFat 0.8, Sodium 335.8, Carbohydrate 41.8, Fiber 0.4, Sugar 22.4, Protein 4.3

COFFEE ANGEL FOOD CAKE

Coffee Angel Food Cake image

Recipe by Gale Gand. I adopted this recipe in Septembe 2006 but it combines favorite flavor in one of my favorite treats.

Provided by justcallmetoni

Categories Dessert

Time 1h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups egg whites, at room temperature (from about 1 dozen eggs)
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
2 -3 teaspoons hot water
1 tablespoon instant coffee or 1 tablespoon espresso
1 1/8 cups sifted cake flour
1 teaspoon pure vanilla extract
1/4 cup espresso
8 ounces confectioners' sugar, sifted

Steps:

Serving Suggestion: Vanilla frozen yogurt
Make the Cake: Preheat the oven to 375 degrees F.
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
In a small bowl, stir together the hot water and instant coffee to make coffee extract.
Using a sieve over a large bowl, sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture.
Fold the flour mixture into the egg whites in batches; then fold in the vanilla and dissolved coffee.
Spoon the batter into an ungreased 9 or 10-inch tube pan and smooth the top with a rubber spatula. Bake until light golden brown, about 30 to 35 minutes.
Cool by turning the cake (in the pan) upside down, propped on top of a bottle until it cools to room temperature. Run a long, sharp knife blade, or a butter knife, around the cake to loosen, then knock the cake out onto a plate or work it out with your fingers. The outside crumb of the cake will remain in the pan; exposing the white cake underneath.
Make the Glaze: Stir the ingredients together until smooth. Add more liquid if too thick or more sugar if too thin. Pour glaze over the top of the cake, letting it drip down naturally. Let glaze set until hard, at least 30 minutes before serving. Serve with vanilla frozen yogurt, so you have a cappuccino in your mouth.