Espresso Angel Food Cake

Espresso Angel Food Cake Recipe
Annabelle Breakey; Randy Mon
We were blown away by this cake's great nutty texture and intense espresso taste. Prep and Cook Time: 1 1/4 hours, plus at least 1 hour of cooling time.


Makes 16 servings

Recipe from


Nutritional Information

Calories 117
Caloriesfromfat 1 %
Protein 3.5 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 25 g
Fiber 1 g
Sodium 77 mg
Cholesterol 0.0 mg


1 1/4 cups sifted whole-wheat pastry flour
1 1/2 cups sugar, divided
3 tablespoons instant espresso powder, divided
1 teaspoon vanilla extract
1 teaspoon almond extract
12 egg whites, at room temperature
1 teaspoon cream of tartar
1/4 teaspoon salt


1. Preheat oven to 325°. Sift together flour, 1/2 cup sugar, and 2 tbsp. espresso powder (push through sieve). Sift again; set aside.

2. In a small bowl, mix remaining 1 tbsp. espresso powder with 1 tsp. hot water. Stir in vanilla and almond extracts. Set aside.

3. In a large bowl or standing mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add remaining 1 cup sugar and beat until egg whites are firm but not dry. Beat in liquid espresso mixture.

4. Sift 1/3 of flour mixture onto egg whites and, with a rubber or silicone spatula, gently fold into whites. Add remaining flour in 2 batches, folding in gently after each addition. Turn batter into an ungreased 10-in. tube pan. Bake until browned and firm, 50 to 60 minutes.

5. Invert cake (in pan) on a cooling rack and let cool completely, at least 1 hour. Run a long, thin, sharp knife between cake and pan to loosen; remove cake. Keep covered, at room temperature, up to 1 day.

Note: Nutrition analysis is per serving.

Julianne Gilland, Oakland,


February 2008
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