Coffee Angel Food CakeContributed by Jay and Joy Dougery
In a bowl, add ½ c sugar to the flour. Sift together 4 times. Set aside.
In another bowl, add salt and egg whites. Sprinkle cream of tartar over egg whites. Beat until soft peaks form.
Add remaining 1 c sugar by sprinkling ¼ c at a time over egg whites and beating each time until blended.
Fold in flavorings. Sift flour-sugar mixture over egg whites about ¼ at a time, and fold in lightly (about 10-15 strokes each time).
Pour into ungreased 10 inch tube pan. Bake at 350° for 35-45 minutes.
Invert pan on cooling rack. Remove from pan after completely cool.
Butter Icing:In a bowl, cream together butter and salt. Add sugar slowly, beating continuously. Add milk as needed, and flavorings. Beat until fluffy. Top icing with almonds.
- 1½ c sugar
- 1 c sifted flour
- ½ t salt
- 1¼ c egg whites (10-12)
- 1¼ t cream of tartar
- ½ t vanilla
- ½ t salt
- 1 T instant coffee
Butter Icing:
- ¾ c butter
- ¼ t salt
- 3¾ c sifted powdered sugar
- 4-6 T milk or cream
- 1½ t vanilla
- 3 T instant coffee
- 1 large pkg. toasted sliced almonds