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Cappuccino Angel Food Cake
Source: dLife

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

Prep Time: 30 minutes
Cook Time: 35 minutes
Difficulty: Intermediate

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
, 1 Other Carbs , 1/2 Starch , 1/2 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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1 cup  Flour, cake, white, enriched, unsifted
0 1/2 cup  confectioners sugar
1 tbsp  confectioners sugar
12 each  egg whites
4 tsp  instant coffee
1 1/2 tsp  cream of tartar
0 1/2 tsp  salt
0 1/2 tsp  ground cinnamon
0.125 tsp  ground cinnamon
1 1/2 tsp  vanilla extract
1 1/4 cup  sugar
  1. Preheat oven to 375 degrees F. On waxed paper, mix flour and 1/2 cup confectioners' sugar; set aside.
  2. 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.
  3. Sift flour mixture over egg whites, one-third at a time, folding in with rubber spatula after each addition.
  4. 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.
  5. 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.

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