Low-Fat Chocolate Espresso Angel Food Cake
Low-Fat Chocolate Espresso Angel Food Cake is an moderately easy dinner. Made with 1 1/4 c. sifted cake flour, 1 1/4 c. sugar, 1/3 c. unsweetened cocoa, 1 tsp. cinnamon and 12 egg whites, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Sift flour, 3/4 cup sugar, cocoa and cinnamon 3 times; set aside.
Beat egg whites and cream of tartar in a large bowl at high speed until foamy.
Gradually add remaining 1/2 cup sugar, beating until soft peaks form.
Sift flour mixture over egg white mixture, 2 tablespoons at a time.
Fold gently after each addition.
Combine Espresso powder and water.
Fold Espresso mixture and vanilla into batter.
Spoon batter into an ungreased 10-inch tube pan; spread evenly.
Bake at 300Β° for 50 minutes or until cake springs back when lightly touched.
Remove pan from oven; invert and cool completely.
Loosen cake from sides of pan, using a metal spatula.
Sift powdered sugar over cake.
π· Perfect Pairings
Complete your meal with these
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