Angel Cake with Irish Cream Liqueur

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Ingredients:

  • 5 large eggs
  • 1 cup of vegetable oil
  • 1 cup of Baileys Irish Cream
  • 2 heaping teaspoons of instant coffee
  • 250 g (9 oz) of powdered sugar
  • 125 g (4.5 oz) of all-purpose flour
  • 125 g (4.5 oz) of potato starch (OR) corn starch
  • 2 packages of Dr. Oetker Vanilla Sugar (OR) 6-8 drops of vanilla extract
  • 1 package of Dr. Oetker Baking Powder (OR) 2 teaspoons baking powder
  • 150 g (4.25 oz) of bittersweet baking chocolate 60% cacao
  • 1 knife tip of shortening

Preparation:

Mix one of the eggs with the instant coffee until the coffee is dissolved.

In the meantime, beat the other egg with your handheld electric mixer and add the coffee with the egg. Beat until frothy.

Add the oil and Irish cream to it. Mix the powdered sugar with the vanilla sugar (OR) extract to it and mix until smooth. Mix the flour with the starch and baking powder and sift it over the batter. Mix again until the batter is smooth.

Baking pan amazon:

Fill the batter in a buttered pro form pan. (Available on Amazon in the US and Germany.) Bake in a preheated oven on the middle rack for about 45 minutes at 180°C -190°C ( 356°F - 375°F). After baking, turn the cake immediately upside down on a cooling rack.

While cooling, heat up the chocolate in a bain-marie and add just a knife tip of shortening. Brush the cake with the melted chocolate and decorate it as you wish. DONE!