- 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
- 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
Preheat oven to 325°. Sift together flour, 1/2 cup sugar, and 2 tbsp. espresso powder (push through sieve). Sift again; set aside.
In a small bowl, mix remaining 1 tbsp. espresso powder with 1 tsp. hot water. Stir in vanilla and almond extracts. Set aside.
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.
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.
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.