Espresso Cake Ada

1 cup cake flour

1 1/4 cups powdered sugar

12 large egg whites

4 tablespoons instant espresso granules

1 1/2 teaspoons cream of tartar

1/4 teaspoon salt

1 1/2 teaspoons vanilla extract

1 1/4 cups granulated sugar

***MOCHA ICING*** 2 teaspoons instant espresso powder

3 teaspoons cocoa powder -- divided

2 tablespoons hot water

1 1/2 cups powdered sugar

1. Sift cake flour and 1 1/4 cups of powdered sugar together in a small bowl. S et aside.

2. Place room temperature egg whites, espresso, cream of tartar, and salt in a large mixing bowl. Beat at high speed until soft peaks form.

3. Add vanilla and continue beating. Gradually incorporate granulated sugar, a few tablespoons at a time so that sugar can dissolve.

4. Keep beating at high speed until egg whites form stiff peaks; carefully fold in flour mixture.

5. Spoon batter into an ungreased 10-inch tube pan. Bake in a preheated 375 deg ree oven for 35 to 40 minutes or until cake springs back when lightly touched. Invert pan and cool completely.

6. Loosen cake from sides of pan with a narrow metal spatula.

Icing: 1. Mix espresso powder and 1 teaspoon of cocoa powder into hot water unt il dissolved. Stir in 1 1/2 cups of powdered sugar.

2. Drizzle icing over cake; sprinkle with remaining cocoa powder.

[12 servings 220 calories per serving; 0.1 gram of fat; trace of saturated fat; 0 cholesterol]

American Dietetic Association Nutrition Fact Sheets https://www.eatright.org/

From the files of Kitpath [phannema@wizard.ucr.edu]