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 Chocolate Espresso Angel Food Cake.

Per serving:
Calories: 129, Cholesterol: 0mg, Sodium: 174mg

See also:
Cherry Angel Trifle Recipe
Spiced Angel Food Cake Diabetic Recipe
Low Calorie Chocolate Cherry Angel Food Cake
Low Calorie Strawberry Angel Food Cake

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