Seattle Cappuccino Angel Food Cake

Course : Cakes
Serves: 1
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Ingredients:

1 cup cake flour -- (not self-rising)
1/2 cup plus 1 tablespoon confectioners sugar
1 2/3 cups egg whites -- (about 12 large)
4 teaspoons instant espresso-coffee powder
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1/2 teaspoon plus 1/8 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
1 1/4 cups sugar
 

Preparation / Directions:

Preheat oven to 375 degrees F. On waxed paper, mix flour and 1/2 cup confectioners' sugar; set aside. In large bowl, with mixer at high speed, beat egg whites, instant espresso-coffee powder, cream of tartar, salt, and 1/2 teaspoon cinnamon until soft peaks form; beat in vanilla. Beating at high speed, sprinkle in sugar, 2 tablespoons at a time, beating mixture until sugar completely dissolves and egg whites stand in stiff, glossy peaks. Sift flour mixture over egg whites, one-third at a time, folding in with rubber spatula after each addition, just until flour disappears. Spoon batter into ungreased 10-inch tube pan. Bake cake 35 to 40 minutes, until top springs back when lightly touched with finger. Invert cake in pan on funnel or bottle; cool completely in pan. With metal spatula, carefully loosen cake from pan; place on cake plate. In cup, mix remaining 1 tablespoon confectioners' sugar with 1/8 teaspoon cinnamon; sprinkle over top of c

 

Nutritional Information:

1595 Calories (kcal); 1g Total Fat; (0% calories from fat); 51g Protein; 344g Carbohydrate; 0mg Cholesterol; 1737mg Sodium


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