Rating: 3 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Recipe by MyRecipes January 2006

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Recipe Summary

Yield:
10 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Set aside an ungreased 10- inch tube pan. Place espresso in a cup, add boiling water and stir until smooth. Stir in vanilla and set aside.

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  • Sift flour and 3/4 cup of the sugar onto a sheet of wax paper; sift again into a bowl and whisk together.

  • Using an electric mixer, beat egg whites at low speed for 1 minute. Beat in cream of tartar and salt, gradually increasing speed to medium, for 1 minute. Very slowly sprinkle in the remaining 3/4 cup sugar. Drizzle in cooled espresso and continue beating at medium speed until whites are stiff but not dry.

  • Sift about one-third of flour mixture on whites and fold in. Repeat folding in 2 more batches. Pour batter into pan. Bake until a tester comes out clean, 40 to 45 minutes.

  • Invert cake onto feet of pan (or place center tube over a bottle) to cool completely. Cut around center tube and side of pan with a thin, sharp knife, invert cake, and remove pan. Place cake right side up on a platter and drizzle Fudge Glaze over top.

Nutrition Facts

281 calories; fat 6g; saturated fat 4g; protein 5g; carbohydrates 55g; fiber 1g; cholesterol 6mg; sodium 142mg.
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