Angel food Cake Tiramisu

Angel food CakeTiramisu

Angel food Cake Tiramisu

Course Dessert
Servings 8 servings


Angel Food Cake

  • 1/2 cup MAYA Cake Flour sifted
  • 1 tablespoon MAYA Cake Flour
  • 1/8 tablespoon salt
  • 1/4 cup sugar
  • 1/3 cup egg whites
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Coffee Syrup

  • 2/3 tablespoon instant coffee powder
  • 2 tablespoons suagr
  • 1/2 cup water
  • 2 tablespoons coffee liqueur

Cream Topping

  • 1 bar cream cheese
  • 1/4 cup sugar
  • 2 tablespoons confectioners’ sugar
  • 2 tablespoons low-fat milk
  • 2 tablespoons plain yogurt
  • 1 piece vanilla bean pod
  • 1/2 cup whipping cream
  • 2 tablespoons cocoa powder for garnish


  1. Prepare angel food cake: Preheat oven to 350'F/177'C. Line the bottom of an 8-inch square pan. Set aside. Sift flour, salt and ¼ cup of sugar 4 times. Set aside. Beat egg whites with cream of tartar until soft peaks form. Add vanilla extract and remaining sugar gradually and continue beating until stiff. Fold in flour mixture gently; blend well. Pour into the prepared pan and smoothen the top. Bake in the oven for 20 minutes, or until done. Loosen the sides by using a spatula or dinner knife and invert cake on a wire rack to cool for about an hour.
  2. Prepare coffee syrup: Dissolve coffee powder and sugar in hot water. Add coffee liqueur and stir well.
  3. Preparecream topping: Beat cream cheese, sugar and confectioners’ sugar until the sugars are dissolved. Beat in milk and yogurt. Split the vanilla bean pod lengthwise and scrape the seeds; beat in the mixture. Set aside. Whip the cream until double in size. Fold whipped cream into the cream cheese mixture. Transfer to a piping bag with around piping tip.
  4. To assemble: Transfer cake to a plate. Brush with coffee syrup until well-soaked. Pipe cream on top of the cake. Dust with cocoa powder on top.

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