Ingredients Jump to Instructions ↓

  1. 1 cup sifted cake flour

  2. 1 1/2 cups sugar, divided

  3. 1/4 teaspoon ground cinnamon

  4. 2 tablespoons instant espresso granules or 2 tablespoons instant coffee granules

  5. 2 tablespoons hot water

  6. 12 large egg whites

  7. 1 teaspoon cream of tartar

  8. 1/4 teaspoon salt

  9. 1 1/2 teaspoons vanilla extract

  10. 3 large egg yolks, lightly beaten

  11. 1/2 cup sugar

  12. 1 tablespoon cornstarch

  13. 1/8 teaspoon salt

  14. 3 cups 2% reduced-fat milk, divided

  15. 1 vanilla bean, split lengthwise

  16. 3 tablespoons Frangelico (hazelnut-flavored liqueur)

  17. 1/2 cup chopped hazelnuts, toasted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°.

  2. To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3/4 cup sugar, and cinnamon, stirring with a whisk, and set aside. Combine espresso and hot water, stirring until espresso dissolves; set aside.

  3. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and 1/4 teaspoon salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.

  4. Beat in espresso mixture and vanilla extract. Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time.

  5. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350° for 50 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate.

  6. To prepare sauce, place egg yolks in a large bowl; set aside. Combine 1/2 cup sugar, cornstarch, and 1/8 teaspoon salt in a medium saucepan. Gradually add 1/2 cup milk, stirring with a whisk until smooth. Stir in remaining milk. Scrape seeds from vanilla bean into the milk mixture; add bean to mixture. Heat milk mixture over medium heat to a boil. Remove from heat; gradually add hot milk mixture to egg yolks, stirring constantly with a whisk.

  7. Return milk mixture to pan. Cook mixture over medium heat until thick and bubbly (about 4 minutes), stirring constantly. Remove from heat. Spoon milk mixture into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until milk mixture comes to room temperature, stirring occasionally. Remove bowl from ice; stir in liqueur. Cover and chill completely.

  8. Remove and discard vanilla bean. Serve angel food cake with sauce, and sprinkle with toasted hazelnuts.


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