Mocha Angel Food Cake



12 servings (serving size: 1 slice)

Recipe from

Oxmoor House

Nutritional 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


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


Preheat oven to 300°.

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

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.

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

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.

All-New Complete Step-by-Step Diabetic,

Oxmoor House

March 2006
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