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Cake: Nieman Marcus Coffee Angel Food Cake

Source of Recipe


Lynne's Country Kitchen






List of Ingredients



• 1 1/2 cups sugar, sifted
  
• 1 cup cake flour, sifted
  
• 1/2 teaspoon salt
  
• 1 1/4 cups egg whites, about 10 to 12
  
• 1 1/4 teaspoon cream of tartar
  
• 1/2 teaspoon vanilla
  
• 1 tablespoon instant coffee powder
  
• Butter Icing:
  
• 6 tablesoons butter, softened
  
• 1/2 cup sugar
  
• 1/4 teaspoon salt
  
• 2 1/2 cups powdered sugar
  
• 3 tablespoons milk
  
• 1 teaspoon vanilla
  
• 2 tablespoons instant coffee powder
  
• 1 small package slivered almonds
  






Instructions



1. For The Cake: Add 1/2 cup of the sugar to flour. Sift together four times. Add salt to egg whites and beat until foamy. Sprinkle cream of tartar over egg whites and continue beating to soft peak stage. Add remaining cup of sugar sprinkling 1/4 cup at a time. Fold in vanilla and instant coffee, be sure coffee is powdered.
   
   
2. Sift flour mixture over egg whites, about 1/4 at a time, and fold in lightly, about 10 strokes each time. Pour into ungreased 10 inch round tube pan. Bake at 350 degrees for 35 to 45 minutes. Remove from oven and invert pan on cooling rack.
   
   
3. For The Icing: Cream butter, add salt and sugar, a small amount at a time, beating all the time. Add milk as needed and flavoring. Beat until light and fluffy. Add coffee. Toast the almonds. After applying icing to cooled cake, place almonds, one at a time, on icing for the best results.