Espresso cake
Source of Recipe
Oprah, January 2003
List of Ingredients
2/3 c. whole wheat pastry flour
1/4 c. unbleached all-purpose flour
1 c. raw cane sugar (Turbinado)
2/3 c. unsweetened cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. sweetened applesauce
3 egg whites
1 tsp. vanilla
1 c. brewed espresso, or good, strong coffee
extra cocoa powder for dusting pan with*Recipe
Preheat oven to 350. Spray a 9-inch cake pan with cooking spray. Line bottom of pan with waxed paper; spray paper. Dust bottom and side of pan with cocoa powder, tapping out excess; set aside.
In a medium bowl, combine flours, sugar, cocoa, baking powder, baking soda, and salt; set aside. In another bowl, combine applesauce, egg whites, vanilla, and coffee. Mix wet ingredients into dry ingredients and pour into prepared pan.
Bake 30 to 35 minutes or until a toothpick inserted in middle of cake comes out clean. Cool cake in pan on a wire rack 10 minutes. Run a knife around edge of cake and invert onto a wire rack; peel off waxed paper. Invert again onto rack to cool completely.
Makes 14 servings
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