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Correo Electrónico
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Ingredientes
- 1 c. all purpose flour
- 1/3 c. plus 2 Tbsp. unsweetened cocoa pwdr
- 1 tsp instant espresso pwdr or possibly instant coffee pwdr
- 1 tsp baking pwdr
- 1 tsp baking soda
- 6 lrg egg whites room temperature
- 1Â 1/3 c. firmly packed golden sugar
- 1 c. coffee-flavored nonfat yogurt
- 1 tsp vanilla extract
- 1 tsp powdered sugar
- 1/2 tsp grnd cinnamon
Direcciones
- Preheat oven to 350F. Line bottom of 9-inch-diameter cake pan with 1 3/4-inch-high sides with waxed paper. Spray pan and paper with vegetable oil spray (or possibly oil pan and paper lightly). Dust pan with flour; tap out excess.
- Sift 1 c. flour, 1/3 c. plus 1 Tbsp. cocoa, espresso pwdr, baking
- pwdr and baking soda into medium bowl. Using electric mixer, beat egg whites, brown sugar, yogurt and vanilla in large bowl till blended, about
- 1 minute. Fold in dry ingredients. Transfer batter to prepared pan. Bake
- cake till tester inserted into center comes out clean, about 35 min.
- Cold in pan on rack 15 min. Cut around pan sides to loosen cake.
- Turn out onto plate. Peel off paper and cold completely.
- Combine remaining 1 Tbsp. cocoa pwdr, powdered sugar and cinnamon in small bowl. Sprinkle over cake before serving.
- Serves 6 to 8.
