Cake: 3 pt. Mocha Cinnamon Angel Food Cake
Source of Recipe
www.weightwatchers.com
List of Ingredients
1 1/2 cups granulated sugar
1/2 cup + 1 tablespoon sifted cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon cinnamon
1 teaspoon espresso powder or instant-coffee granules
1/4 teaspoon salt
12 egg whites at room temperature
1 1/4 teaspoons cream of tartar
2 teaspoons vanilla extract
1 tablespoon confectioners' sugar (optional)
Recipe
Preheat the oven to 375 degrees F; arrange an oven rack in the lower third of the oven. Sift 3/4 cup of the sugar, the cake flour, cocoa powder, cinnamon, espresso powder and salt onto a sheet of wax paper.
In a medium bowl, with an electric mixer on low speed, beat the egg whites until frothy and small bubbles appear, 1-2 minutes. Sprinkle with the cream of tartar; with the mixer on medium speed, add the remaining 3/4 cup sugar in a slow, steady stream, beating until all the sugar is incorporated. With a rubber spatula, scrape the sides and bottom of bowl. Add the vanilla; beat until the egg whites are stiff but not dry.
Sift one-third of the flour mixture over the egg whites; with the rubber spatula, quickly fold into the whites, being careful to scrape the sides and bottom of the bowl. Repeat with the remaining flour mixture, making sure all the flour is blended into the whites. Scrape the batter into an ungreased 9" or 10" tube pan; with the spatula, smooth the surface. Bake in the lower third of the oven until a toothpick inserted in the center of the cake comes out clean, 25-30 minutes. Run a knife around the edge of the pan; invert the cake onto a platter and cool completely. Dust with the confectioners' sugar (if using).
Serves 12.
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Per Serving: 144 Calories, 1g Total Fat, 0g Saturated Fat, 0mg Cholesterol, 101mg Sodium, 32g Total Carbohydrate, 1g Dietary Fiber, 5g Protein, 10mg Calcium
REG 6, Shared by Nicola, London, England, nicolane@dircon.co.uk
Posted to MM-Recipes Digest V4 #7 by Deb Leger on Sep 4, 2000.
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