Cappuccino Angel Food Cake

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.