Angel Cake with Mocha Buttercream
CAKE
1 1/2 cups powdered sugar
1 cup cake flour
1 dash salt
10 large egg whites
1 1/2 teaspoons cream of tartar
3/4 cup sugar
BUTTERCREAM:
1 1/2 cups butter
4 tablespoons instant coffee
2 tablespoons sifted cocoa
2 cups powdered sugar
All dry ingredients should be sifted. Therefore, start by sifting together
powdered sugar and cake flour. Add salt. In a large dry bowl whisk egg whites
until soft peaks form. Add cream of tartar at the end. Gradually add granulated
sugar to egg whites, whisking all the time. Sift 1/3 of flour mixture over egg
whites, lightly fold in. Repeat with remaining flour mixture, little by little.
Turn batter into a large ungreased tube pan. Smooth top. Bake at 350�F for about
40 minutes or till cake is done. Cool cake.
Loosen around edges, remove cake from pan. Make butter cream by beating butter
until very soft and smooth. Add coffee, cocoa, and powdered sugar. Beat until
very light. Spread mixture in between layers and around cake. Garnish with
chocolate sprinkles. |