Cappuccino Angel Food Cake
6
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 16 • Difficulty: Easy
Low in fat, high in flavor - bites of coffee-flavored cake ribboned with a crunchy sugar, cinnamon, cocoa mixture. The flavor is even better the second day!
Ingredients
Unsweetened cocoa powder
2 tsp
Ground cinnamon
1 tsp
Sugar
3 Tbsp
Cake flour
1 cup(s)
Sugar
1¼ cup(s), divided
Instant espresso
2 Tbsp
Egg whites
12 large, about 1 1/2 cups
Table salt
¼ tsp
Vanilla extract
1 tsp
Instructions
1
Preheat oven to 350°F. In a small bowl, whisk together cocoa, cinnamon and 3 tablespoons of sugar until blended. In another small bowl, combine flour, 1/4 cup of 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. Place eggs in a large mixing bowl. With mixer on medium speed, beat whites until very frothy, turning white and greatly increased in volume. Slowly add salt and remaining 1 cup of 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. Slice into 16 pieces before serving.
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