Espresso angel food cake

Espresso angel food cake

SERVES 16
TIME 1 1/4 hours, plus at least 1 hour of cooling time

Ingredients

1 1/4 cups sifted whole-wheat pastry flour
1 1/2 cups sugar, divided
3 tbsp. instant espresso powder, divided
1 tsp. each vanilla extract and almond extract
12 egg whites, at room temperature
1 tsp. cream of tartar
1/4 tsp. salt

Directions
1. Preheat oven to 325°. Sift together flour, 1/2 cup sugar, and 2 tbsp. espresso powder (push through sieve). Sift again; set aside.
2. In a small bowl, mix remaining 1 tbsp. espresso powder with 1 tsp. hot water. Stir in vanilla and almond extracts. Set aside.
3. In a large bowl or standing mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add remaining 1 cup sugar and beat until egg whites are firm but not dry. Beat in liquid espresso mixture.
4. Sift 1/3 of flour mixture onto egg whites and, with a rubber or silicone spatula, gently fold into whites. Add remaining flour in 2 batches, folding in gently after each addition. Turn batter into an ungreased 10-in. tube pan. Bake until browned and firm, 50 to 60 minutes.
5. Invert cake (in pan) on a cooling rack and let cool completely, at least 1 hour. Run a long, thin, sharp knife between cake and pan to loosen; remove cake. Keep covered, at room temperature, up to 1 day.

PER SERVING 117 Cal., 1% (0.9 cal.) from fat; 3.5 g protein; 0.1 g fat (0 g sat.); 25 g carbo (1 g fiber); 77 mg sodium; 0 mg chol.

Serve with 2007 X Winery, "Red X" Winemaker's Blend, North Coast