1946 to 1962 Cake #6

Helen Corbitt's Coffee Angel Food Cake

I learned a new word while reading about this cake; doyenne. The definition: a woman who is the most respected or prominent person in a particular field. Helen Corbitt was the doyenne of baking in her time; she was the taste-maker at Neiman Marcus's fashionable zodiac room in the 1950's and 60's, she baked cakes for Ladybird Johnson, and she wrote 5 cookbooks that remained popular for decades. In her first cookbook she wrote that the Coffee Angel Food Cake was "the most talked about cake at Neiman Marcus." This cake had a fine soft texture and it was covered with a creamy coffee-infused buttercream frosting.

My Experience

Putting this recipe together takes a little bit of time but it is not difficult to do. The egg whites have to be beaten separately until stiff peaks form, and the flour and sugar need to be sifted before adding them to the delicate egg whites. The recipe calls for the flour to be sifted 4 times, by the third time I was getting a bit antsy and annoyed but the directions on a recipe are usually there for a reason so I did my duty and sifted all 4 times. This cake has espresso powder in the cake and in the frosting so I knew that the flavor might not be my favorite. I am not a coffee fan. The texture of the cake was light and airy and the flavor was strong. My coffee loving neighbors at higher opinion of it than I did:)

Neighbors Comments:

"Holy Smokes...this one...the frosting...the cake...ALL OF IT...cake and coffee can only be amazing- but this is just heaven to a coffee lover."

Wow, that is very strong coffee taste!!!! I like it. I wouldn't eat anymore after 2pm haha!"