Cappuccino Angel Food Cake
unsweetened cocoa powder
1¼ cup(s), divided
12 large, about 1 1/2 cups
- 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.
- 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.
- 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. Slice into 16 pieces before serving.