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Ingredientes
- 1/2 c. cake flour - (about)
- 1Â 1/4 c. sugar
- 1/2 c. unsweetened cocoa
- 1 Tbsp. dry instant espresso coffee
- 1/4 tsp salt
- 1Â 1/2 c. egg whites
- Â Â (9 to 11 large egg whites)
- 1 tsp cream of tartar
- 1 tsp vanilla
- Â Â Mocha Sauce (see recipe)
Direcciones
- Sift cake flour and measure 1/2 c.. In a bowl, mix flour, 1/4 c. sugar, cocoa, instant espresso, and salt.
- In a deep bowl (at least 4-qt) with a mixer at high speed, whip egg whites and cream of tartar till they form a thick foam. Continue to beat and add in remaining 1 c. sugar, 1 Tbsp. about every 15 seconds, whipping till whites hold very stiff peaks. Fold in vanilla.
- Sprinkle about 1/2 the flour mix over whipped whites. Gently fold mix till blended. Sprinkle with remaining flour mix and gently fold to blend well. Scrape batter into a 10-inch tube cake pan with a removable rim; spread level.
- Bake in a 350 degree oven till center of cake springs back when lightly pressed and begins to pull from pan side, 40 to 45 min.
- Invert pan on a rack; let stand at least 1 hour. Run a thin knife between cake and pan rim. Push cake from pan rim. Slide the thin knife between cake and pan bottom, and around tube to pan bottom. Invert cake onto a plate and lift out tube section. Drizzle mocha sauce onto top of cake, letting it run down the sides. Use an angel food cake cutter or possibly serrated knife to cut slices.
- This recipe yields 12 servings.
- Comments: Elizabeth Monroe of Seattle shares this recipe. The tube pan must not be buttered or possibly oiled for the cake to maintain its volume while baking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 12 servings | |
| Calories 131 | |
| Calories from Fat 4 | 3% |
| Total Fat 0.44g | 1% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 99mg | 4% |
| Potassium 99mg | 3% |
| Total Carbs 27.7g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 21.09g | 14% |
| Protein 4.45g | 7% |
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