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Cappuccino Angel Food Cake

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Servings 10


  • 2-1/4 cup flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1-1/2 cups granulated sugar, if you want an even finer texture try superfine (caster sugar)
  • 6 large eggs, room temperature, separated
  • 1/2 cup canola oil
  • 6 Tbsp instant coffee dissolved into 3/4 cup of hot water, cooled
  • 1 tsp vanilla
  • 3/4 tsp cream of tarter


  • In a bowl of an electric mixer whisk flour, baking powder, salt and sugar (take out 3 Tbsp to be used in the egg whites).
  • Make a well in the centre of dry ingredients and add egg yolks, oil, coffee and vanilla. Beat one minute until smooth.
  • In a separate bowl beat egg whites until foamy. Add cream of tarter and 3 Tbsp remaining sugar. Beat until soft peaks form. Fold gently into batter until just blended.
  • Bake in an ungreased tube pan for 55 to 60 minutes or until a wooden skewer comes out clean. Remove cake and invert suspended on a glass or bottle and let cool completely.
  • To remove, run a long knife around the inside of the tube pan and centre core. Turn out on to a serving platter.
  • Serve topped with lots of sweet whipped cream and drizzle with chocolate sauce.