Cappuccino Angel Food Cake
PersonalPoints™ per serving
1 hr 5 min
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!
Unsweetened cocoa powder
1¼ cup(s), divided
12 egg white(s), about 1 1/2 cups
- 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.
- 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.
- Stir in vanilla. Sprinkle flour mixture through sieve and fold into whites, one third at a time, until just incorporated.
- 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.