Ingredients
- Icing sugar (sifted) 150g = 5 oz
- Plain flour 120g = 4 oz
- Egg whites 385 ml(12-14 egg whites)
- Instant coffee 3 tbs (granules or powder)
- Cream of Olpers 1/2 tsp
- Caster sugar 250 g = 9 oz
- Coffee icing as required
- Almonds 75g (roasted or toasted, coarsely chopped)
- Margarine 1 oz
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Cooking Directions
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Preheat oven to 19oC = 75oF = Gas 5.
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In a small bowl, with fork, stir sifted icing sugar and flour, set aside.
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In a large bowl, with electric mixer on full speed, beat egg whites with instant coffee and cream of tartar and margarine, until soft peaks form.
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Gradually sprinkle in caster sugar, 2 tbsp at a time, beating until sugar completely dissolves and whites stand stiff peaks.
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With rubber spatula or wire whisk, fold in flour mixture just until flour disappears.
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Pour mixture into un-greased 25 cm = 10 inch angel cake tin or 3.5 liter = 6 pint ring mold.
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Bake cake for 35-40 minutes or until top springs back when lightly touched with finger.
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Invert cake in tin or mold on to funnel or bottle, cool completely in tin or mold.
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With palette knife, carefully loosen cake from tin or mold, then place on cake plate.
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Spread coffee icing on top of cake.
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Sprinkle chopped almonds on icing.
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For Coffee icing: In a small bowl, stir 1 tbsp instant coffee granules or powder with 2 tbsp very hot water until coffee dissolves.
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Stir in 175g = 6 oz icing sugar, sifted, until smooth.
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Topping: Coarsely chopped toasted almonds and coffee icing add crunch and flavor to this light as air cake,
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but if you omit them the cake will be very low in calories.
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