POINTSŪ Value | 2 Servings | 16 Preparation Time | 15 min Cooking Time | 50 min Level of Difficulty | Moderate
cakes | Low in fat, high in flavor - bites of coffee-flavored cake ribboned with a crunchy sugar, cinnamon, cocoa mixture. The flavor is even better the second day!
2 tsp unsweetened cocoa 1 tsp ground cinnamon 3 Tbsp sugar 1 1/4 cup sugar 2 Tbsp instant espresso 1 cup cake flour 12 medium egg white(s), about 1 1/2 cups 1/4 tsp table salt 1 tsp vanilla extract
Instructions
1. Heat oven to 350°F. In small bowl whisk cocoa, cinnamon and 3 tbsp sugar until blended. In small bowl combine flour, 1/4 cup sugar and espresso. 2. Coat bottom of angel food pan with cooking spray and sprinkle enough cocoa mixture on bottom to cover, about 1 tablespoon. With mixer on medium, beat whites until very frothy, turning white and greatly increased in volume. Slowly add salt and remaining 1 cup sugar, 1 tablespoon at a time, until incorporated and eggs are stiff and glossy. 3. Stir in vanilla. Sprinkle flour mixture through sieve and fold into whites, one third at a time, until just incorporated. 4. Spoon half egg-white mixture into pan, sprinkle with cocoa mixture. Repeat with remaining whites and cocoa. Bake until toothpick in center comes out clean, 50 minutes. Cool completely upside-down on rack.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
