A favorite from the hey-day of the bakery at Neiman-Marcus’ flagship Dallas location, I don’t know of any other cake that evokes as many memories as this one. Birthdays, office celebrations, special occasions – it showed up any time the cake needed to be as special as the event being celebrated.
If you’re looking for a cake that’s quick and easy, well, this isn’t it. If you’re looking for a cake that tastes as good as as you’d expect from the effort it takes to make it – BINGO!!! Don’t get me wrong. It’s not difficult. It does take some time, and the instructions might seem a bit meticulous. However, follow them, and success will be yours.
I heartily recommend a complete mise en place before starting, and you’ll need a few prep bowls. Having both a stand and hand mixer doen’t hurt.
But let me assure you, make this, and you’ll have a cake that dreams and memories are made of. See below for the provenance of this recipe.
INGREDIENTS
For the cake:
1-1/2 cups sifted sugar, divided (if you have caster sugar, even better)
1 cup sifted cake flour
1/2 teaspoon salt (Diamond Crystal, if you have it)
1-1/4 cups egg whites (this requires 10-12 eggs, depending on size; or you can use powdered egg whites, using 24 tablespoons of powder to 24 teaspoons of water)
1-1/4 teaspoons cream of tartar
1/2 teaspoon vanilla extract
1 tablespoon powdered instant coffee (or expresso powder)
For the frosting:
1 cup (2 sticks; 8 oz) unsalted butter, at room temperature
1/2 teaspoon salt
5 cups confectioners sugar, sifted (I use an organic powdered sugar that uses tapioca flour to prevent clumping, rather than cornstarch)
3-4 tablespoons of milk
1 teaspoon vanilla extract
To finish:
Toasted almonds, slivered or chopped
DIRECTIONS
For the cake:
Preheat your over to 350 deg.
Add 1/2 cup of the sifted sugar to the sifted cake flour.
Sift the sugar and cake flour together 4 times.
Put the egg whites in the bowl of a stand mixer; add the salt. (If using powdered egg whites, put the water in the bowl of your stand mixer, sprinkle the powdered whites and salt over the top; and whisk until the powder is mostly incorporated.)
Whisk the egg whiltes until foamy (you shouldn’t see any unincorporated egg white powder).
Sprinkle the cream of tartar over the foamy whites and continue whisking until soft peaks are formed.
Remove the bowl from your stand mixer, and remove the whisk.
Add the remaining cup of sugar by sprnkling 1/4 cup at at time over the egg whites and blending carefully by folding in, about 20 folds after each addition.
Fold in the vanilla and coffee/espresso powder.
Sift the flour/sugar mixture over the egg whites about 1/4 at a time, folding in lightly, about 10 folds each time.
Once all the flour/sugar mixture has been incorporated into the egg whites, pour the batter into an ungreased round 10-inch tube pan.
Bake at 350 deg. for 35-45 minutes.
Remove the tube pan from the oven and invert it onto a wire rack, leaving it until the cake is cool.
Time to toast the almonds:
I found this done easily in a 10″ skillet over just under medium heat.
Put the slivered or chopped almonds in the pan and keep moving them around until they take on a toasted look. Not too long, as they can burn easily.
Now lets make the icing:
Toward the end of the cooling period, cream the butter until it starts losing its yellow color. I find this best done with a hand mixer.
Add the salt and sugar, in small increments, beating continuously. Remember to keep your mixer speed such that you don’t dust your kitchen with powdered sugar at each addition.
Add milk as necessary to keep a spreadable consistency.
Add the flavorings.
Beat until light and fluffy.
To finish:
Once the cake is cool, take a knife and run it around the outside of the cake to loosen it from the sides of the pan, doing the same around the tube in the middle.
Invert the pan once more, this time on a piece of parchment paper, and place it down somewhat sharply. The cake should dislodge.
Start with a crumb coat – a very thin layer of frosting to keep crumbs from showing up on the finished surface.
Frost the cake from the outside to the inside. You’re going to cover it with almonds, so some imperfections should not be of concern.
Using your hand, scoop up some almonds and pat them onto the sides of the cake. They won’t all stick, so keep scooping up the excess and keep going around.
After the sides, do the top. I wouldn’t worry about the well in the middle.
Refrigerate the cake so that the buttercream frosting firms up, and you’re ready to go.
ENJOY!!!
PROVENANCE: Coffee Angel Food Cake is attributed to Helen Corbitt, the long-time director of food services for Neiman-Marcus. I thought I had a copy of her cookbook, but did not. The recipe above is an expanded version attributed to Helen Corbitt by a posting by an alumnus of the University of Dallas.
never 2 old 2 start cooking 