When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Print This Cappuccino Angel Food Cake Recipe

Cappuccino Angel Food Cake Recipe
with Italian Meringue

Fat-free, absolutely delicious and with a teeny coffee secret! It's the best Cappuccino Angel Food cake anyone on a diet, will ever eat!

Homemade Cappuccino Angel food cake
1 1/2 cups Sifted Cake flour
1 3/4 cups Granulated sugar
3 Tb. Instant cappuccino coffee drink
1/2 tsp. Cinnamon
14 Egg whites at room temp.
Pinch Salt
1 tsp. Cream of tartar
1 1/2 tsp. Vanilla extract
* * Cocoa powder for sprinkling

Italian Meringue

1 1/2 cups Granulated sugar
1/2 cup Water
4 Egg whites at room temperature
pinch Cream of tartar

Oven Temp ~ 325°
Baking Time ~
Pan Type ~ 10 inch non-stick tube pan
Preheat the oven.

Sift flour into a dry mixing bowl. Sift sugar, cinnamon and cappuccino coffee powder together into a separate bowl and set both aside.

Using a copper or stainless steel bowl, beat egg whites first until foamy. At this point add salt and cream of tartar; then beat egg whites to soft peaks.

Gently fold in sugar-cappuccino powder mixture into egg whites with rubber spatula. Next, in two separate batches, fold flour into egg white and sugar mixture. Gently fold in vanilla and almond extract into batter. When all has been incorporated, pour Cappuccino Angel Food Cake batter into a tube pan and smooth out top.

Bake for approximately 1 hour and 15 minutes or until cake is creamy coffee brown color and top springs back when gently touched with finger and/or a wooden skewer comes out clean. Cool cake upside down in pan.

When cool, remove cake from pan and frost with Italian Meringue and sprinkle with cocoa powder if desired.

14 servings at approximately 273 calories;
0.6 gram total fat;
0 milligrams cholesterol;
62 grams carbohydrate;
0.2gram dietary fiber;
5.6 grams protein;
135 milligrams sodium

Italian Meringue

In a small heavy-bottom pan dissolve the sugar with water over low heat. Increase heat to medium and cook until sugar syrup reaches 239 degrees F on a candy thermometer.

As sugar syrup approaches desired temperature, beat egg whites at room temperature in a copper or stainless steal bowl until foamy; add cream of tartar if using stainless bowl and beat until soft peaks form. Slowly pour hot syrup onto egg whites and beat on high speed until bowl feels cool to the touch.

Use immediately or refrigerate in a covered container for up to 24 hours.

14 (1/4 cup) servings at approximately 88 calories;
0 fat;
0 milligrams cholesterol;
21.5 grams carbohydrate;
0.3 gram dietary fiber;
1 gram protein;
17 milligrams sodium

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User reviews


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!