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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cappuccino Angel Food Cake

Source: dLife

Angel food cake made with espresso-coffee powder and ground cinnamon.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	99.2

Total Carbs	22.6 g

Dietary Fiber	0.2 g

Sugars	15.4 g

Total Fat	0.1 g

Saturated Fat	0.0 g

Unsaturated Fat	0.0 g

Potassium	104.8 mg

Protein	3.5 g

Sodium	114.8 mg

Dietary Exchanges 0.1 Fat, 0.7 Other Carbs, 0.4 Starch, 0.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup Flour, cake, white, enriched, unsifted 0.5
0 1/2 cup confectioners sugar 1.0
1 tbsp confectioners sugar 12.0
12 each egg whites 4.0
4 tsp instant coffee 1.5
1 1/2 tsp cream of tartar 0.5
0 1/2 tsp salt 0.5
0 1/2 tsp ground cinnamon 0.125
0.125 tsp ground cinnamon 1.5
1 1/2 tsp vanilla extract 1.25
1 1/4 cup sugar

Directions

Preheat oven to 375 degrees F. On waxed paper, mix flour and 1/2 cup confectioners' sugar; set aside.
Use a large bowl, with mixer at high speed, beat egg whites, espresso, cream of tartar, salt and 1/2 teaspoon cinnamon until soft peaks form. Beat in vanilla. Beating at high speed, sprinkle in granulated sugar, 2 tablespoons at a time, until sugar completely dissolves and whites stand in stiff, glossy peaks.
Sift flour mixture over egg whites, one-third at a time, folding in with rubber spatula after each addition.
Spoon batter into ungreased 10-inch tube pan. Bake cake until top springs back when lightly touched with finger, 35 to 40 minutes. Invert cake in pan on funnel or bottle and cool completely in pan.
With metal spatula, carefully loosen cake from pan, place on cake plate. In cup, mix remaining 1 tablespoon confectioners' sugar with remaining 1/8 teaspoon cinnamon; sprinkle over top of cake.