Cappuccino Angel
Food Cake
Bites of coffee flavoured cake ribboned with a crunchy
sugar, cinnamon and cocoa mixture. The flavour is even better the day after.
Serves 16
Points per serving: 1½ (original points)
2 heaped tsp cocoa powder
1 tsp cinnamon
45 g white sugar, granulated
1 spray low-fat cooking spray
100 g self raising flour
250 g caster sugar
4 tsp coffee, strong instant, or espresso
¼ teaspoon salt
12 egg whites, (medium eggs)
1 tsp vanilla essence
Preheat the oven to Gas mark 4/180°C/350°F. In a small bowl
combine the cocoa powder, cinnamon and granulated sugar.
Lightly spray the base of an Angel Cake tin (10 inches) with
low-fat cooking spray and sprinkle 1 tablespoon of the cocoa mixture over the
base.
Combine the flour with 50g (1 ¾oz) of the caster sugar and
the instant coffee granules. Mix the salt with the remaining sugar.
In a large clean grease free mixing bowl, whisk the egg
whites with electric beaters, until they form soft peaks, gradually add the
remaining sugar, a spoonful at a time, with the beaters still running, until
you have a smooth glossy mixture, fold in the vanilla essence.
Fold in the flour mixture using a large metal spoon until
thoroughly incorporated. Spoon half over the cocoa based cake tin, sprinkle
with a further teaspoon of the cocoa mixture, top with remaining cake mixture
and finally sprinkle the remaining cocoa mixture over the top.
Bake for 50 minutes until springy to the touch and a skewer
when inserted into the centre, comes out clean
Transfer to a cooling rack and allow to cool completely
before slicing.
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