See more
Annabelle Breakey; Randy Mon Photo by: Annabelle Breakey; Randy Mon

Espresso Angel Food Cake

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.

Sunset FEBRUARY 2008

  • Yield: Makes 16 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 117
  • Calories from fat: 1%
  • Protein: 3.5g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 25g
  • Fiber: 1g
  • Sodium: 77mg
  • Cholesterol: 0.0mg

Go to Full Version of

Espresso Angel Food Cake Recipe