I haven’t made this recipe in years…in fact, it’s been so long, I can’t find the recipe! I wasn’t thrilled with the quality of the mousse in the original, so this gave me the chance to revamp this cake. I chose an Alton Brown mousse recipe made without raw eggs…definitely a step up.
And this can easily be altered to use a store bought angel food cake. The Whip It added to the whipped cream icing just prevents the whipped cream from separating in the fridge…and helps prevent a soggy mess. But it is a totally optional step…especially if the cake will be eaten on the day it is made. There are alternative ways to stabilize cream such as adding a melted marshmallow…you should be able to find the technique with a quick Internet search.
All FIVE of us loved this one…so rare to get 10 thumbs up~
Mousse Filled Angel Food Cake…adapted from Cook’s Country, Alton Brown, and me
Cake:
1 cup plus 2 tablespoons cake flour
I/4 teaspoon salt
1 3/4 cup granulated sugar, whizzed in food processor about a minute to create extra fine sugar
12 egg whites, at room temperature
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla
Preheat oven to 325º. Adjust oven rack to lower middle position.
Remove half of sugar from food processor. Add flour to sugar in the processor and process about a minute.
Beat egg whites and cream of tartar with mixer on medium low till frothy. Increase speed to medium high and slowly add in reserved sugar. Beat till soft peaks form, about 6 minutes. Add vanilla and mix to combine.
Sift the flour and sugar mixture, and gently fold into egg white mixture in 3 additions. Put batter into ungreased angel food cake pan with removable bottom, then smoothing top.
Bake 40-45 minutes, till toothpick inserted into a crack comes out clean. Invert cake and cool for about 3 hours. To remove, use knife to cut between pan and cake.
Mousse:
1 3/4 cups whipping cream
12 ounces semi-sweet chocolate chips
3 ounces strong coffee
1 tablespoon Kahlua
4 tablespoons butter
1 teaspoon plain gelatin (I use Knox brand)
Whipped Cream Icing:
I cup whipping cream
1/2 cup powdered sugar, sifted
1 envelope Whip It, whipped cream stabilizer, optional
1 teaspoon vanilla
Melt, chips, coffee, Kahlua and butter together in the microwave, stirring and stopping every 30 seconds till smooth. Cool till just slightly warm. Sprinkle gelatin over 1/4 cup of the cream in small bowl and let sit for 5 minutes. Add gelatin to chocolate when chocolate has cooled.
Whip the remaining 1 1/2 cups cream till soft peaks form. Fold 1/4 cup into chocolate, then fold half the remaining cream, followed by the last half of the whipped cream. Refrigerate about an hour.
To assemble cake, slice off top about an inch down. Set aside top. Cut out a trench in bottom of cake, making sure not to get too close to bottom or edges. Save removed cake pieces for snacking. Fill trench with mousse and top with reserved round of cake.
To make icing, whip cream with sugar, Whip It and vanilla. Frost cake. Chill before serving.
Print
Linked to This Week’s Cravings~
{ 67 comments… read them below or add one }
This is my kind of dessert!!
Beautiful! I get deterred tho, when I see so many egg whites used and I’ve no idea what to do with so many egg yolks after that … like when I make macarons. I can ogle at this tho and imagine it melting in my mouth … mmmm.
Thanks, Belinda!
Ping, stay tuned…I made lemon curd and creme brulee with my yolks
Looks awesome, especially filling the cake with the mousse, a pleasant surprise.
Oh that looks delicious! What a nifty idea, to fill it with mousse!
That is such a wonderful dessert….
I want to have a bite right away
Gorgeous! I must have a heavy hand when slicing angel food cake as I tend to squash it. Any hints/tips?
Carole, just gently saw with a serrated knife. Or you can purchase an angel food fork
http://www.amazon.com/Chef-Gadget-Angel-Food-Cutter/dp/B00024WNYU/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1313407684&sr=1-1
I have never heard of an angel food fork but i will be on the look out for one now. Amazing cake!
Wow, this cake looks beautiful!
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Good lord this looks wonderful love how beautiful you put things together
I love this! Conceptually wonderful and executed with perfection…not to mention, delicious!
This is my type of cake….I can sit down and eat it by myself. Lizzy it looks so perfect.I like the idea with a surprise in the middle…..and no raw eggs.
perfectly beautiful, successfully make me drolling ! thx for sharing this recipe Liz ! ^,^
Oh my but this looks divine!
OMG-Lizzy, I am so grateful to you for posting this gorgeous mousse filled angel food cake recipe. I used to make the quick version of this in the nineties, but never had the actual recipe for it. Just did the box cake mix, the choc. jello pudding, and the Cool Whip for the frosting.
How dreadful was that, to think back now!
Thank you ever so much for posting this amazing favorite, will print out right now. It’s a must make and a keeper!
xoxo
Lizzy-I’ve been meaning to ask you…do you, or does anyone have CAROLE’s blog address, because she also comments on my blog, and I can’t seem to click back if she even has a blog, I am not aware of it! She does not have a link to follow back to on her profile! So sad, because I’ve been wanting to comment back to her!
I noticed you commented back to her on your blog.
Thanks!
Dear Lizzy always I think you have a nice recipes and georgeous pictures, is a pleasure stopping by in your blog, LOL gloria
LOVE THE 10 THUMBS UP….I CAN SEE WHY!!!
Such a great cake. So fun. I especially love the instruction to save the cake pieces for snacking.
love it
Lizzy, how beautiful! It is so pretty and looks refreshingly light and airy. I’ll have to look for that fork you talked about as I too am nervous about cutting into an angel food cake. Thanks for the post!
What an idea for a cake! It looks delicious. I am definitely going to have to give this a try.
How yummy of an idea! I love the inclusion of alcohol for the flavoring!
This is a great idea. I never thought to have a filling inside angle food cake. I also like that it’s an egg-free mousse. Raw eggs in dessert always make me nervous. Thanks for sharing. : )
I have an angel food cake tin, but I’ve never used it, because I haven’t been able to get myself excited about angel food cake. My husband loves it, but I always think it’s so boring! However, even I could be swayed by a chocolate-Kahlua mousse and whipped-cream frosting…
Nice, Lizzy! What form did you use for this cake?
I love it. I totally want to make this. Now.
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Gorgeous cake, Lizzy! Now I know what to do with the egg whites whenever I make Filipino Leche Flan.
this cake looks wonderful
This cake sounds amazing. I would love to give this a try sometime soon. I would like to invite you to visit my blog to enter my giveaway. Check it out if you are interested. http://imapretendchef.blogspot.com/2011/08/food-should-taste-good-giveaway.html
TeoBucatar, it’s made in a tube pan with a removable bottom, better known as an angel food cake pan. See link for photo:
http://www.williams-sonoma.com/products/aluminum-angle-food-cake-pan/
absolutely beautiful, Lizzy! I’ll be the Kahlua took it right over the top! You’d love Kathy’s Zucchini tart – it’s easy & delicious!
Oh Lizzy, I think you outdid yourself on this one. I will have to make this soon.
That mousse sounds awesome, I love the Kahlua addition. The whole dessert truly sounds like a winner. I am usually not a fan of angel food cake because I always feel like it’s missing something. This might just take it to a new level for me!
I start to wonder how many recipes you haven’t shared…. =) Seriously, you have all kinds of food – savory and sweets, and every time I come here there are new recipes here! I wish my mom has that many repertoire so I could taste all kinds of food! Your family is truly the luckiest! This cake looks beautiful! I love the photo when we can peek inside of the cake. =P
Yes, please! This looks so good…chocolatey, but not TOO rich!!
Mousse in an angel food cake topped with whipped cream sounds amazing! I have never had anything like it! I wish I could have this one though, looks perfect!
Lizzy!!! Can I PLEASE have a slice??? It looks so delicious… I could not resist this one! Ever thought of moving down under??? I would LOVE to have you as my neighbor!!! <3
Wow! This is such an amazing cake…wow!
YUM! I typically don’t like Angel cake, but fill it with mousse? I would definitely eat it!
I have seen cakes like this, but never a recipe! Yours sounds wonderful, and way to make an Angel food cake even better
! I will have to try making one some day!
Lizzy, do you have a hollow leg where you stuff all the yummy goodies you make, lol. I have to keep myself away from chocolate mousse, I bet it was light and yummy in the angel food cake.
-Gina-
We love angel food cake in this house, but the mousse would really take it over the top!
Oh my this looks so good. Yummy recipe. Hope you saved me a slice.
Angel food cake has always been one of my favorites but I’ve never seen it like this before! Looks amazing
Lizzy – this looks amazing! I’m glad you brushed off this recipe to share with us!
Lovely name for the cake Lizzy and that mousse surrounding the cake with gorgeous white color makes the cake all the more attractive.
It’s magic cake! Looks beautiful, Lizzy! Love the contrast in color between the chocolate and white!
Lizzy, what a beautiful, decadent cake you’ve posted. The presentation is superlatively elegant.
A melted marshmallow? Interesting, I’ve never heard that one before, but it makes sense since marshmallows are mostly sugar and gelatin.
Lovely cake – I really enjoy when a sliced cake reveals a secret within.
ButterYum
Oh my goodness, that is beautiful and delicious looking cake..very creative in my opinion!
Now this is an angel food cake I could get behind! Looks gorgeous!
I love this adaptation of angel food cake – it makes it so much more appealing to me!
i don’t know why but I’m a little afraid of making angel food cake. i think it’s the whipped egg whites. Yours looks great. Would love a biiiig slice
I’ve never made angel food cake I guess because I am not a huge fan, but I could totally get into this with the chocolate mousse in the middle. Beautiful!
Looks like a perfect summer dessert to me!! kate @ kateiscooking
Oh my Liz, you just made Angel food cake really more interesting to me, like big time. I love the idea of such a such mousse in the cake. So sold on this recipe.
Add two more thumbs to the list!
Wow, what a yummy middle to your cake.
Wow… fantastic cake, Lizzy! I’m trying to catch up on posts I’ve missed, and this one is a winner! So good! Thanks for sharing
You are an artist!
Oh my goodness now this is my kind of cake! It not only looks insanely delicious but it’s gorgeous. Love it!
I’ve never seen mousse filled Angel food cake before. That mousse looks like it would be so creamy/heavenly!
Since it’s National Angel Food Cake Day, we’re having an Angel Food Cake Link-Up Party and would love for you to add this to the link-up party! If You’d like to Come link-up with us, you can here: http://www.bigbearswife.com/2011/10/angel-food-cake-pumpkin-roll.html
Oh my, that looks so yummy. I’ve never heard of a mousse filled angel food cake before. Will definitely be trying this recipe.
Pinning on pinterest.
Cheers,
Tracy Screaming Sardine
I’m so glad I found this recipe.
I have a heart-shaped fill-pan, and tons of egg-whites in the freezer.
I’m pinning this