Coffee Angel Cake

Name: Coffee Angel Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Chinese
Ingredients: 7 egg whites; 1/4 tsp cream of tartar; 200 g fine granulated sugar (divided into 3 additions); 1/4 tsp salt; vanilla extract, a pinch; 90 g low-gluten flour (sifted); 10 g instant coffee; 2 tbsp hot boiling water (for dissolving the coffee)

Coffee angel cake, with egg whites whipped to a foam just short of stiff peaks.

1h 15m

Easy

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Ingredients

egg whites 7

cream of tartar 1/4 tsp

fine granulated sugar (divided into 3 additions) 200 g

salt 1/4 tsp

vanilla extract a pinch

low-gluten flour (sifted) 90 g

instant coffee 10 g

hot boiling water (for dissolving the coffee) 2 tbsp

Instructions

Prepare the coffee liquid

Dissolve the instant coffee in the hot boiling water and set aside.

Whip the egg whites

Place the egg whites and cream of tartar in a clean bowl (it must be free of water and oil). Beat with a whisk until foamy, then add the sugar and salt in 3 additions. Whip until the meringue reaches between soft and stiff peaks.

Add the coffee mixture

Add the prepared coffee mixture and vanilla extract, and stir until well combined.

Fold in the flour

Sift in the low-gluten flour and fold gently with a spatula. Keep the motion light and quick so as not to deflate the egg whites.

Bake the cake

Pour the batter into the mold (do not grease the inside of the baking mold). Smooth the surface and bake at 160°C / 320°F for 55–60 minutes. Invert the cake immediately after removing it from the oven and let it cool completely.