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Photo of Cappuccino Angel Food Cake by WW

Cappuccino Angel Food Cake

6
Points® value
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
16
Difficulty
Moderate
Low in fat, high in flavour - bites of coffee-flavoured cake ribboned with a crunchy sugar, cinnamon, cocoa mixture. The flavour is even better the second day!

Ingredients

Unsweetened cocoa powder

2 tsp(s)

Ground cinnamon

1 tsp(s)

Sugar

1¼ cup(s), divided

Sugar

3 tbsp(s)

Cake flour

1 cup(s)

Egg whites

12 serving(s), about 1 1/2 cups

Vanilla extract

1 tsp(s)

Instant espresso

2 tbsp(s)

Table salt

¼ tsp(s)

Instructions

  1. Heat oven to 350°F. In small bowl whisk cocoa, cinnamon and 3 tbsp. sugar until blended. In small bowl combine flour, 1/4 cup sugar and espresso.
  2. Coat bottom of angel food pan with cooking spray and sprinkle enough cocoa mixture on bottom to cover, about 1 tablespoon. With mixer on medium, beat whites until very frothy, turning white and greatly increased in volume. Slowly add salt and remaining 1 cup sugar, 1 tablespoon at a time, until incorporated and eggs are stiff and glossy.
  3. Stir in vanilla. Sprinkle flour mixture through sieve and fold into whites, one third at a time, until just incorporated.
  4. Spoon half egg-white mixture into pan, sprinkle with cocoa mixture. Repeat with remaining whites and cocoa. Bake until toothpick in center comes out clean, 50 minutes. Cool completely upside-down on rack.

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