Low-Fat Chocolate Espresso Angel Food Cake - cooking recipe

Ingredients

1 1/4 c. sifted cake flour
1 1/4 c. sugar
1/3 c. unsweetened cocoa
1 tsp. cinnamon
12 egg whites
1 tsp. cream of tartar
1 Tbsp. instant Espresso powder
2 Tbsp. warm water
1 tsp. vanilla extract
1 Tbsp. powdered sugar

Preparation

Sift flour, 3/4 cup sugar, cocoa and cinnamon 3 times; set aside.
Beat egg whites and cream of tartar in a large bowl at high speed until foamy.
Gradually add remaining 1/2 cup sugar, beating until soft peaks form.
Sift flour mixture over egg white mixture, 2 tablespoons at a time.
Fold gently after each addition.
Combine Espresso powder and water.
Fold Espresso mixture and vanilla into batter.
Spoon batter into an ungreased 10-inch tube pan; spread evenly.
Bake at 300\u00b0 for 50 minutes or until cake springs back when lightly touched.
Remove pan from oven; invert and cool completely.
Loosen cake from sides of pan, using a metal spatula.
Sift powdered sugar over cake.