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Seattle Cappuccino Angel Food Cake Recipe
|Cake flour||9 Tablespoon (1/2 Cup Plus 1 Tablespoon)|
|Confectioner sugar||1 Tablespoon|
|Egg whites||1 2⁄3 Cup (26.67 tbs)|
|Instant espresso coffee powder||4 Teaspoon|
|Cream of tartar||1 1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Vanilla extract||1 1⁄2 Teaspoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
Serving size: Complete recipe
Calories 1818 Calories from Fat 30
% Daily Value*
Total Fat 3 g4.8%
Saturated Fat 0.06 g0.29%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1645.3 mg68.6%
Total Carbohydrates 390 g129.9%
Dietary Fiber 16.2 g65%
Sugars 268.1 g
Protein 64 g128.7%
Vitamin A 0.3% Vitamin C 0.32%
Calcium 20.1% Iron 10.8%
*Based on a 2000 Calorie diet
On waxed paper, mix flour and 1/2 cup confectioners' sugar; set aside.
In large bowl, with mixer at high speed, beat egg whites, instant espresso coffee powder, cream of tartar, salt, and 1/2 teaspoon cinnamon until soft peaks form; beat in vanilla.
Beating at high speed, sprinkle in sugar, 2 tablespoons at a time, beating mixture until sugar completely dissolves and egg whites stand in stiff, glossy peaks.
Sift flour mixture over egg whites, one third at a time, folding in with rubber spatula after each addition, just until flour disappears.
Spoon batter into ungreased 10 inch tube pan.
Bake cake 35 to 40 minutes, until top springs back when lightly touched with finger.
Invert cake in pan on funnel or bottle; cool completely in pan.
With metal spatula, carefully loosen cake from pan; place on cake plate.
In cup, mix remaining 1 tablespoon confectioners' sugar with remaining 1/8 teaspoon cinnamon; sprinkle over cake.