Cappuccino Angel Food Cake by whodunitrdr


"This is a great lowfat dessert that is a little different."
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Serving size has been adjusted!
Original recipe yields 16 servings

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  • Prep

  • Cook

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


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