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chocolate-espresso-angel-food-cake recipe

Date: Thu, 23 Oct 1997 21:34:18 -0400 (EDT)
From: JBennicoff@aol.com

Chocolate Espresso Angel Food Cake

*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

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" tube pan, spreading evenly. Break 
large air pockets by cutting through batter with a knife. Bake at 375 
degrees F 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 

Yield: 12 servings.

Per serving: Calories 129 (1% from fat), Cholesterol 0 mg, Sodium 174 mg

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