Posts Tagged ‘espresso angel food’

12 large egg whites, room temperature
1 tsp lemon juice
1 1/4 cups granulated sugar
2 tsp pure vanilla extract
1 cup cake flour (spooned into measure and leveled)
1 stick Starbucks VIA, Italian Roast
1/4 tsp salt
Add lemon juice to the bowl of a stand mixer and swirl. Fit into mixer along with whisk attachment. Add egg whites. Beat 1 minute on medium until foamy. Increase speed to medium-high; beat another 4 minutes.
Continue beating while adding vanilla. Add sugar, about a heaping tbs every few seconds, until stiff, glossy peaks have formed.
Transfer whites to an extra large bowl. Sift in flour, VIA and salt in thirds, folding gently after each addition.
Spoon batter into an ungreased angel-food cake pan. Using a clean butter knife, swirl through batter to release large air pockets. Smooth top.
Bake at 350F for 35 minutes, until cake springs back when lightly touched. Invert pan onto a baking sheet. Let cool for an hour. Run a sharp knife around the edge of the pan and tube to loosen cake, then unmold.
Serve with fresh berries and whipped cream, and a dusting of VIA.

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