* Exported from MasterCook *
Espresso Cake (Ada)
Recipe By : ADA: Skim the Fat, a cookbook, 1995
Serving Size : 12 Preparation Time :0:00
Categories : American Diabetes Association Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Cake flour
1 1/4 c Powdered sugar
12 lg Egg whites
4 tb Instant espresso granules
1 1/2 ts Cream of tartar
1/4 ts Salt
1 1/2 ts Vanilla extract
1 1/4 c Granulated sugar
Mocha Icing:
2 ts Instant espresso powder
3 ts Cocoa powder -- divided
2 tb Water -- hot
1 1/2 c Powdered sugar
Sift cake flour and 1-1/4 cups of powdered sugar together in a small
bowl. Set aside.
Place room temperature egg whites, espresso, cream of tartar, and
salt in a large mixing bowl. Beat at high speed until soft peaks form.
Add vanilla and continue beating. Gradually incorporate granulated
sugar, a few tb at a time so that sugar can dissolve.
Keep beating at high speed until egg whites form stiff peaks;
carefully fold in flour mixture.
Spoon batter into an ungreased 10" tube pan. Bake in a preheated
375°F oven for 35 to 40 minutes or until cake springs back when
lightly touched. Invert pan and cool completely.
Loosen cake from sides of pan with a narrow metal spatula.
Icing:
Mix espresso powder and 1 ts of cocoa powder into hot water until
dissolved. Stir in 1-1/2 cups of powdered sugar.
Drizzle icing over cake; sprinkle with remaining cocoa powder.
Yield: 12 Servings
Per serving: 220 cal; 0.1 g fat; trace sat fat; 0 mg cholesterol
From the files of Kitpath <
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