Cappuccino Angel Food Cake Recipe

Cappuccino Angel Food Cake Recipe
with Italian Meringue
Sinfully low in fat ~ angel food cake!

1 1/2 cups
1 3/4 cups
3 Tb
1/2 tsp
14
Pinch
1 tsp
1 1/2 tsp

Italian Meringue
1 1/2 cups
1/2 cup
4
pinch

Sifted Cake flour
Granulated sugar
Instant cappuccino coffee drink
Cinnamon
Egg whites at room temp.
Salt
Cream of tartar
Vanilla extract

Cocoa powder for sprinkling

Granulated sugar
Water
Egg whites at room temp.
Cream of tartar

Oven Temp ~ 325° Baking Time ~ 1 Hour & 15 Min.
Pan Type ~ 10 inch non-stick tube pan

Preheat 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 if using stainless steel bowl and then beat egg whites to soft peaks.

Gently fold in sugar cappuccino powder mixture into egg whites with rubber spatula. Next, fold flour in to egg white and sugar mixture in 2 batches. Now, gently fold in vanilla and almond extract into batter. When all has been incorporated, pour batter into a tube pan and smooth out top.

Bake for approximately an 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 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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Looking for some basic techniques for HEALTHY cake recipes? Well, look no further!

Let’s face it; Most times, low-fat or low-sugar cake recipes taste yucky! You’d rather be unhealthy than try to grin and bare the alternative, right? And too many times the cook over bakes the dish and it taste dryer than sawdust, and just as tasteless!
Because the less calorie versions have less fat, it understandably takes less time to bake them. So adjust your recipes to at least five minutes less baking time than is recommended.

Don’t give up! There are basic tricks and some great homemade cake recipes waiting to be tried in these pages so fear not, you are not doomed to giving up flavor for the sake of a healthy lifestyle.

Stop using cake mixes! They are full of all the naughty stuff you absolutely want to avoid if you are trying to stay on a low-fat low-sugar, and heart-healthy diet. You won’t be sacrificing taste using all natural ingredients. On the contrary, you will be gaining flavor.

Remember Granny’s homemade cakes, cookies, and pies? For Heaven’s sake, they were made with all natural ingredients…and you can even substitute some of the healthy products used today for her sugars, lard, and cream and still get the same GREAT taste!

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