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Mocha Angel Food Cake

Yield 12 servings (serving size: 1 slice)

Ingredients

  • 1 1/4 cups sifted cake flour
  • 1 cup sugar, divided
  • 1/3 cup unsweetened cocoa
  • 1 teaspoon ground cinnamon
  • 12 large egg whites
  • 1 teaspoon cream of tartar
  • 1 tablespoon instant coffee granules
  • 2 tablespoons warm water
  • 1 teaspoon vanilla extract

Nutrition Information

  • calories 135
  • caloriesfromfat 0.0 %
  • fat 0.4 g
  • satfat 0.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 5.1 g
  • carbohydrate 27.5 g
  • fiber 0.3 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 54 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat oven to 300°.

  2. Sift flour, 3/4 cup sugar, cocoa, and cinnamon together 3 times.

  3. Beat egg whites and cream of tartar in an extra-large bowl with a mixer at high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Sift flour mixture over egg white mixture, 1 tablespoon at a time; fold in gently after each addition. Combine coffee granules and water. Fold coffee mixture and vanilla into batter.

  4. Spoon batter into an ungreased 10-inch tube pan; spread evenly with a spatula. Break large air pockets by cutting through batter with knife.

  5. Bake at 300° for 50 minutes or until cake springs back when lightly touched. Remove cake from oven; invert pan, and cool completely. Loosen cake from sides of pan, using a narrow metal spatula; remove from pan.

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