Date: Thu, 23 Oct 1997 21:34:18 -0400 (EDT)
From: JBennicoff@aol.com
Chocolate Espresso Angel Food Cake
*1 1/4 cups sugar, divided
*3/4 cup plus 1 tablespoon sifted cake flour
*3 tablespoons unsweetened cocoa
*2 teaspoons instant espresso granules
*11 egg whites (at room temperature)
*1 1/2 teaspoons cream of tartar
*1/2 teaspoon salt
*1 teaspoon vanilla extract
*1 tablespoon powdered sugar
In a small bowl, sift together 1/2 cup sugar, flour, cocoa, and espresso
granules; set aside. In a large bowl, beat egg whites until foamy. Add
cream of tartar and salt; beat until soft peaks form. Add remaining 3/4
cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sift
flour mixture over egg white mixture, 1/4 cup at a time; fold in after
each addition. Fold in vanilla extract.
Pour batter into an ungreased 10" tube pan, spreading evenly. Break
large air pockets by cutting through batter with a knife. Bake at 375
degrees F for 35 minutes or until cake springs back when lightly
touched. Invert pan; cool completely. Loosen cake from side of pan using
a narrow metal spatula; remove from pan. Sprinkle cake with powdered
sugar.
Yield: 12 servings.
Per serving: Calories 129 (1% from fat), Cholesterol 0 mg, Sodium 174 mg
kwovo ovo