Angel Cake With Mocha Buttercream Recipe

Angel cake with mocha buttercream is a heavenly dessert. Here's a homemade recipe for you: Ingredients: For the Angel Cake:

• 1 1/2 cups egg whites (about 10-12 large eggs, at room temperature)
• 1 1/2 cups granulated sugar
  
• 1 cup cake flour
  
• 1 1/2 teaspoons cream of tartar
  
• 1/4 teaspoon salt
  
• 1 1/2 teaspoons vanilla extract
  
• 1/2 teaspoon almond extract

For the Mocha Buttercream:

• 1 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tablespoons cocoa powder
• 1 tablespoon instant coffee granules (adjust to taste)
• 2 tablespoons hot water
• 1 teaspoon vanilla extract

Instructions: Step 1: Preheat and Prepare Preheat your oven to 350°F (175°C). Have an ungreased angel food cake pan ready.

Step 2: Sift Dry Ingredients In a mixing bowl, sift together the cake flour and half of the granulated sugar (3/4 cup). Set this mixture aside.

Step 3: Whip Egg Whites

• In a large mixing bowl, beat the egg whites until they are foamy.
  
• Add the cream of tartar and continue to beat until soft peaks form.
  
• Gradually add the remaining granulated sugar while continuing to beat until stiff, glossy peaks form. This may take several minutes.

Step 4: Add Extracts Gently fold in the vanilla extract and almond extract.

Step 5: Fold in Dry Ingredients Gradually fold the sifted dry ingredients into the egg white mixture in three parts, being careful not to deflate the egg whites.

Step 6: Bake

• Spoon the batter into the ungreased angel food cake pan. Smooth the top with a spatula.
  
• Bake in the preheated oven for about 35-40 minutes or until the cake is lightly browned and springs back when touched.

• Remove the cake from the oven and invert it onto a bottle or a cooling rack to cool completely. This prevents the cake from collapsing as it cools.

Step 7: Make Mocha Buttercream

• Dissolve the instant coffee granules in hot water and let it cool.
  
• In a separate bowl, beat the softened butter until creamy.

• Gradually add the powdered sugar and cocoa powder, mixing until well combined.

• Add the coffee mixture and vanilla extract, and beat until the buttercream is smooth and fluffy.

Step 8: Assemble

• Once the angel cake is completely cool, frost it with the mocha buttercream.

• You can also garnish with chocolate shavings or coffee beans if desired.

• You can also garnish with chocolate shavings or coffee beans if desired.

Step 9: Serve Slice and serve your angel cake with mocha buttercream. Enjoy this heavenly dessert! This angel cake with mocha buttercream is a delightful combination of light and fluffy cake with rich coffee-chocolate frosting. Perfect for special occasions or a sweet treat any time!