How To make Angel Cake with Mocha Butter Cream

How to Make Mocha Buttercream Frosting / Mocha Buttercream Recipe

#SuperStableMochaButtercream
#ButtercreamRecipe
#MochaFrostingRecipe
#MochaFlavorButtercream
#HowtomakeMochaButtercream

Mocha angel food cake

Ingredients:

For the Sponge cake:
• 4 eggs
• 1/2 cup sugar
• 1 cup flour, sifted

For the Buttercream:
• 4 egg whites
• 1 cup sugar
• 1 cup butter, softened
• 2 to 3 teaspoons coffee extract

For Assembling:
• 2 cups almond slivers
• Coffee beans

Instructions:

For the Sponge cake:
• Preheat oven to 350 degrees. Butter and flour a springform pan.
• Over a double boiler, beat the eggs and sugar until they reach 120 degrees, then remove from heat and beat with a hand mixer until mixture has doubled in size and become white.
• Add the flour and stir using a rubber spatula.
• Pour mixture into prepared pan and bake for 30 minutes. Allow to cool completely.

For the Buttercream:
• Over a double boiler, beat the egg whites and sugar until they reach 130 degrees, then remove from heat and beat with a hand mixer until a meringue forms.
• Gradually mix in the softened butter and the coffee extract.

For Assembling:
• Cut the sponge cake in half, then cut the top half in half again.
• Lay the bottom half on a serving plate and cover with buttercream.
• Add another cake layer and another buttercream layer.
• Top with final cake layer and coat the entire outside with buttercream.
• Sprinkle with slivered almonds, and use remaining buttercream to pipe a pattern on the cake.
• Garnish with coffee beans, slice and serve.

Betty's Chocolate Angel Food Cake

Betty demonstrates how to make Chocolate Angel Food Cake. This cake is very easy to make and is quite delicious!

Chocolate Angel Food Cake

12 egg whites, at room temperature
1 ½ teaspoons cream of tartar
¼ teaspoon salt
1 ½ cups sugar
1 cup cake flour
1/3 cup cocoa powder
1 ½ teaspoons vanilla extract

In a very large bowl, beat 12 egg whites with an electric mixer on medium to high speed until frothy. Add 1 ½ teaspoons cream of tartar and ¼ teaspoon salt and beat until soft peaks form. Add 1 ½ cups sugar, a little at a time, beating well after each addition, until all sugar is beaten in and stiff peaks form. In a small bowl, stir together 1 cup cake flour and 1/3 cup cocoa powder. Sprinkle flour mixture over top of egg white mixture. Fold flour mixture gently into egg white mixture. Fold in 1 ½ teaspoons vanilla. Pour batter into ungreased 10-inch tube pan. Spread evenly. Bake at 375 degrees (F) for 25 to 35 minutes, or until a long pick inserted into the deepest part comes out clean. Invert pan and cool for 40 minutes. Use a knife to loosen cooled cake from sides of pan and from tube. Remove cake from pan and place (inverted) on a nice cake stand. Use a serrated edged knife to remove a slice from the bottom, if the cake is uneven. Serve plain, or frost as desired. I will be demonstrating how to make a Chocolate Glaze for this cake in the next video in Betty's Kitchen. I hope you enjoy this Chocolate Angel Food Cake recipe! --Betty

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VANILLA CUPCAKES WITH STABLE BUTTERCREAM ICING

CUPCAKES:

3/4 cup melted butter (salted)
3 whole eggs

1 1/3 cup fresh milk

1 teaspoon white vinegar

1 teaspoon vanilla extract

1 cup white sugar

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda



BUTTERCREAM:

1 cup butter (salted)

1 cup all-purpose cream / thickened cream/ heavy cream

1 cup powdered sugar

Easy Mocha Buttercream Icing

This is a tutorial how to make an easy and delicious mocha buttercream icing

Use THIS ingredient for the most delicious STABILIZED WHIPPED CREAM frosting!

RECIPE:
SHOP:

There's one thing I love more than whipped cream, and it's my stabilized whipped cream frosting! It is so incredibly delicious and light, not too sweet, and is great for piping. Best of all, it stays stable for days, making it great for decorating cakes, cupcakes and all sorts of desserts!

INGREDIENTS:
- 1 cup (225 g) mascarpone - cold
- ½ cup (55 g) icing sugar - also known as confectioners/powdered sugar
- 1 tsp vanilla essence/extract
- 1½ cups (335 g) whipping cream - cold

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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -

NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -

CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -

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