ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Espresso Angel Food Cake

Annabelle Breakey; Randy Mon
Yield Makes 16 servings
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  6. Note: Nutrition analysis is per serving.