Slide the long, thin blade of a sharp knife through a thick layer of silky Mocha Cream as smooth as the best butter. As it glides through, the knife will smear a slick of chocolate on the white angel cake buried beneath the topping of mousse. Carefully move one slice of Angel Cake, balanced on a cake server, to a dessert plate. Decorate the top of the piece of Mocha Cream Angel Cake with just a puff of whipped cream and a chocolate-covered espresso bean. Mocha Cream Angel Cake is impossible to resist.
When you make as much Creme Brulee as I’ve made in the last couple of weeks, rich with several egg yolks, you wind up with jars of egg whites in the refrigerator. The recipe for Classic Creme Brulee that I have in my column this week uses 6 egg yolks. This Angel Cake uses 6 egg whites. Perfect.
I was very careful when I separated the yolks from the whites as I prepared to make the Creme Brulee. This task is done most successfully when the eggs are cold. I use my clean hands for this job, putting the egg directly into my hand, allowing the white to run through my fingers into a bowl beneath. I stored the egg whites in a tightly sealed jar in the refrigerator for a few days until I had time to experiment with this Angel Cake.
For the cake, room temperature egg whites are beaten with cream of tartar, salt and sugar. When the egg white mixture reaches the point that it forms stiff peaks, sifted cake flour and vanilla are folded into the airy batter.With less gluten-forming potential than all-purpose flour, cake flour develops a cake that is fine textured, light and positively ethereal.
I baked the white Angel (Food) Cake in a 9-inch spring-form pan, building the sides of the cake up, just slightly, to form a shallow well in the center. This makes it easier to mound a generous layer of Mocha Cream over the baked cake. The cake took only 20 minutes to bake.
Mousse-like Mocha Cream is velvety smooth. Whipped cream, powdered sugar, cocoa and Kahlua whip together to create a silky smooth mound of sublime Mocha Cream. I can only imagine how decadent this Mocha Cream would be as a filling for cream puffs, drizzled with hot fudge sauce.
When Mocha Cream meets Angel Cake, the match is celestial. Mocha Cream Angel Cake is a light, airy, melt-in-the-mouth, divine dessert to celebrate the arrival of Spring.
Mocha Cream Angel Cake
- 6 egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1/4 cup plus 2 tablespoons sugar
- 1/2 cup sifted cake flour
- 3/4 teaspoon vanilla extract
- Mocha Cream (recipe below)
- Chocolate Covered Espresso Beans, for garnish
Position rack in the center of the oven. Preheat oven to 325 degrees.
Beat egg whites until foamy. Add the cream of tartar and salt. Beat until soft peaks form. Gradually add the sugar, 2 tablespoons at a time, beating until stiff peaks form.
Sprinkle flour over egg white mixture. With a rubber spatula, gently fold the flour into the egg white mixture. Gently fold in vanilla.
Spread batter in an ungreased 9-inch springform pan. Bake for 20 minutes, or until a wooden pick inserted in the center comes out clean. Remove from oven and place pan on wire cooling rack. Carefully run a sharp paring knife around the edge of the cake, releasing the cake from the side of the pan. Cool cake in pan about 40 minutes. Remove cake from pan.
- 2 cups heavy whipping cream
- 1 cup sifted powdered sugar
- 1/2 cup unsweetened baking cocoa
- 3 tablespoons kahlua or other coffee-flavored liqueur
Sift powdered sugar and cocoa together. Beat whipping cream in a large bowl until foamy. Gradually add powdered sugar-cocoa mixture. Add Kahlua and beat until soft peaks form.
Spread over Cake. Garnish each slice of Angel Cake with a puff of whipping cream and a chocolate-covered espresso bean.
Tip from the cook
Mocha Cream is the perfect consistency to fill cream puffs. Then, drizzle each cream puff with a bit of your favorite chocolate sauce.