in a bol, mix the flour, 3/4 cup of sugar and the cocoa. In a bowl, with electric mixer, beat egg whites until foamy. Dissolve the coffee in the lemon juice and add to egg whites with cream of tartar, vanilla extract and salt, beating until mixture forms soft peaks. Gradually add sugar while continuing to beat until stiff peaks form and smooth.
Stir flour mixture into egg whites, about 1 quarter at a time. Put the mixture into a 10-inch tube mold with removable bottom ungreased. Slide a spatula in preparing to remove air bubbles and smooth the surface. Bake at 350 degrees F for 40 minutes or until surface springs back when pressed lightly. Invert the mold (if it has no feet, landing on two cans) and let cool completely.
Whisk together cream, marmalade and ginger until thickened. Add mascarpone and beat.
Slide a knife around the cake and unmold. Using a knife, cut it in half horizontally. Place the bottom on a plate. Spread half the filling and also half the fruits. Cover with the second half of the cake. Spread the remaining filling and fruits.
Originally Submitted
3/1/2011
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