Chocolate Espresso Angel Food Cake
Ingredients:
1-1/4 cups sugar, divided
3/4 cup plus 1-tablespoon sifted cake flour
3 tablespoons unsweetened cocoa
2 teaspoons instant espresso granules
11 egg whites (at room temperature)
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon powdered sugar
Directions:
In a small bowl, sift together 1/2-cup sugar, flour, cocoa, and espresso
granules; set aside. In a large bowl, beat egg whites until foamy. Add
cream of tartar and salt; beat until soft peaks form. Add remaining 3/4 -cup sugar, 2-tablespoons at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4-cup at a time; fold in after each addition. Fold in vanilla extract.
Pour batter into an ungreased 10-inch tube pan, spreading evenly. Break large air pockets by cutting through batter with a knife.
Bake at 375-degrees for 35 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from side of pan using a narrow metal spatula; remove from pan. Sprinkle cake with powdered sugar.
Recipe yields 12 servings.
Per serving:
Calories: 129,
Cholesterol: 0mg,
Sodium: 174mg
See also:
Cherry Angel Trifle Recipe
Spiced Angel Food Cake Diabetic Recipe
Low Calorie Chocolate Angel Food Cake
Low Calorie Fantasy Angel Food Cake
Angel Food Cake Healthy Recipe
Low Calorie Chocolate Cherry Angel Food Cake
Low Calorie Strawberry Angel Food Cake
Angel Food Ice Cream Cake
KITCHEN FACTS
Add Quotes to Your Site!
Print Recipe 
Back to Index 
Email this Page!