Espresso Cake (Ada)

Course : Cakes
Serves: 12
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1 cup cake flour
1 1/4 cups powdered sugar
12 large egg whites
4 tablespoons instant espresso granules
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/4 cups granulated sugar
2 teaspoons instant espresso powder
3 teaspoons cocoa powder -- divided
2 tablespoons hot water
1 1/2 cups powdered sugar

Preparation / Directions:

1. Sift cake flour and 1 1/4 cups of powdered sugar together in a small bowl. Set aside. 2. Place room temperature egg whites, espresso, cream of tartar, and salt in a large mixing bowl. Beat at high speed until soft peaks form. 3. Add vanilla and continue beating. Gradually incorporate granulated sugar, a few tablespoons at a time so that sugar can dissolve. 4. Keep beating at high speed until egg whites form stiff peaks; carefully fold in flour mixture. 5. Spoon batter into an ungreased 10-inch tube pan. Bake in a preheated 375 degree oven for 35 to 40 minutes or until cake springs back when lightly touched. Invert pan and cool completely. 6. Loosen cake from sides of pan with a narrow metal spatula. Icing: 1. Mix espresso powder and 1 teaspoon of cocoa powder into hot water until dissolved. Stir in 1 1/2 cups of powdered sugar. 2. Drizzle icing over cake; sprinkle with remaining cocoa powder.


Nutritional Information:

241 Calories (kcal); trace Total Fat; (0% calories from fat); 4g Protein; 56g Carbohydrate; 0mg Cholesterol; 100mg Sodium

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