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Espresso Angel Food Cake





Yields
Makes 16 servings

We were blown away by this cake's great nutty texture and intense espresso taste. Prep and Cook Time: 1 1/4 hours, plus at least 1 hour of cooling time.

Espresso Angel Food Cake




Annabelle Breakey; Randy Mon
 1 1/4 cups sifted whole-wheat pastry flour
 1 1/2 cups sugar, divided
 3 tablespoons instant espresso powder, divided
 1 teaspoon vanilla extract
 1 teaspoon almond extract
 12 egg whites, at room temperature
 1 teaspoon cream of tartar
 1/4 teaspoon salt
Step 1
1

Preheat oven to 325°. Sift together flour, 1/2 cup sugar, and 2 tbsp. espresso powder (push through sieve). Sift again; set aside.

Step 2
2

In a small bowl, mix remaining 1 tbsp. espresso powder with 1 tsp. hot water. Stir in vanilla and almond extracts. Set aside.

Step 3
3

In a large bowl or standing mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add remaining 1 cup sugar and beat until egg whites are firm but not dry. Beat in liquid espresso mixture.

Step 4
4

Sift 1/3 of flour mixture onto egg whites and, with a rubber or silicone spatula, gently fold into whites. Add remaining flour in 2 batches, folding in gently after each addition. Turn batter into an ungreased 10-in. tube pan. Bake until browned and firm, 50 to 60 minutes.

Step 5
5

Invert cake (in pan) on a cooling rack and let cool completely, at least 1 hour. Run a long, thin, sharp knife between cake and pan to loosen; remove cake. Keep covered, at room temperature, up to 1 day.

Step 6
6

Note: Nutrition analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 117Calories from Fat 1
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 77mg4%
Total Carbohydrate 25g9%

Dietary Fiber 1g4%
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.