You are here

Coffee Cloud Cake

Western.Chefs's picture
  Eggs 6 , separated (At Room Temperature)
  Cream of tartar 1⁄2 Teaspoon
  Sugar To Taste
  All purpose flour 2 Cup (32 tbs)
  Strong coffee 1 Cup (16 tbs)
  Baking powder 1 Tablespoon
  Vanilla extract 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Walnut 4 Ounce, finely chopped (1 Can)

1. In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, sprinkle in 1/2 cup sugar, 2 tablespoons at a time; beat until sugar is dissolved and whites stand in stiff peaks.
2. Preheat oven to 350°F. In another large bowl, with mixer at medium speed; beat 1 1/2 cups sugar and egg yolks with flour, coffee, baking powder, vanilla extract, and salt until light and fluffy. With rubber spatula or wire whisk, gently fold flour mixture and nuts into beaten egg whites just until blended.
3. Pour batter into ungreased 10-inch tube pan. Bake 1 hour to 1 hour and 10 minutes, until cake springs back when lightly touched. Invert cake in pan on funnel or bottle; cool completely in pan. With metal spatula, carefully loosen cake from pan; place on cake plate.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2155 Calories from Fat 908

% Daily Value*

Total Fat 106 g163.4%

Saturated Fat 16.6 g83.2%

Trans Fat 0 g

Cholesterol 1268.9 mg423%

Sodium 2581.9 mg107.6%

Total Carbohydrates 224 g74.6%

Dietary Fiber 14.4 g57.5%

Sugars 7.6 g

Protein 85 g170.1%

Vitamin A 29.7% Vitamin C 2.5%

Calcium 141.4% Iron 123.3%

*Based on a 2000 Calorie diet

Coffee Cloud Cake Recipe